Pasta
Pasta is one of those dishes that never fail to please — warm, comforting, and surprisingly quick to make.
In just twenty minutes, you can turn everyday kitchen staples into a restaurant-style meal. This vegetarian pasta recipe uses simple ingredients — olive oil, garlic, fresh tomatoes, and herbs — to create rich flavor without heavy cream or sauces.
Let’s get straight to the point — the perfect 20-minute pasta that’s easy enough for a weeknight and elegant enough for guests.
Ingredients (Serves 2–3)
Main Ingredients:
- 200 g pasta (penne, spaghetti, or fusilli)
- 5 tablespoons olive oil (or butter)
- 5 garlic cloves, finely chopped
- 1 ich chopped ginger
- 3 green chillies (jullian cut)
- 1 Medium onion, thinly sliced
- 2 medium tomatoes or 1 cup cherry tomatoes, diced
- 1/4 cup Sweet corns
- ½ cup Capsicum, thinly sliced (any color)
- ½ cup spinach or basil leaves (optional but refreshing)
- ½ teaspoon chili flakes (optional)
- 1 teaspoon mixed Italian herbs or oregano
- Salt and black pepper to taste
- 1 tablespoon vinegar
- 1½ tablespoon Green chilli sauce
- 1½ tablespoon Soya sauce
- 2 tablespoon tomato ketchup
- A small packet of Pasta Masala ( I prefer smith and Jones pasta masala)
- 1 tablespoon chopped spring onion
How to Make It
Step 1: Boil the Pasta (8–10 minutes)
- Bring 4 cups of water to a boil in a large pot.Add 1 tablespoon salt and 2 tablespoon oil in the boiling water and then add pasta, cook uncovered, and stir occasionally.
- Cook until al dente — firm yet tender.
- After 8 min, take out a pasta from with the help of spoon and press it gently. If it is being pressed and slippery then pasta is cooked perfectly.
- Drain the pasta and rinse with cold water.
Step 2: Make the Sauce (2 min)
- Take a small bowl and add soya sauce, green chilli sauce, vinegar, Tomato ketchup, crushed black pepper and oregano and chilli flakes into it and mix them well with the help of spoon.
Step 3: cook the pasta (2–3 minutes)
- In a pan on medium flame, add 3 tablespoon of oil.
- Now add green chillies, chopped garlic 🧄 and ginger and stir then to light golden brown .
- Add chopped onion 🧅, capsicum 🫑 and stir for 30 second .
- Add chopped tomato 🍅 and sweet corn 🌽 and stir occasionally for next 20 sec.
- Now add smith and Jones pasta masala and 2 tablespoon of water and mix it well
- Cook lightly so the vegetables stay crisp and colorful.
Step 4: Combine Everything (2 minutes)
- Now its tims to add pasta in pan
- Toss gently till everything is evenly coated.
- Add sauce which we prepared early in a bowl and mix everything well . Cook on medium to high flame.
- Garnish with spring onion.
Step 5: Serve Hot
- Transfer to serving bowls.
- Drizzle with olive oil, sprinkle herbs.
- Serve immediately.
Chef’s Tips
- Always salt the pasta water — it’s your only chance to flavor the pasta from inside.
- Add vegetables with different textures — crunchy bell peppers, soft spinach, or juicy tomatoes for balance.
- Don’t overcook garlic; burnt garlic can make the dish bitter.
Nutrition per Serving (Approximate)
- Calories: 370 kcal
- Protein: 9 g
- Carbohydrates: 55 g
- Fat: 12 g
- Fiber: 4 g
Serving Suggestions
Pair your pasta with garlic bread, a fresh cucumber-tomato salad, or a small bowl of vegetable soup.
For a complete Italian experience, finish with a light dessert like fruit custard or vanilla ice cream.
Recipe Overview
This 20-minute pasta is proof that simple ingredients, handled right, can rival restaurant flavors. There’s no packaged sauce, no shortcuts — just fresh produce, a hot pan, and the right timing. The olive oil and garlic create a strong base, while tomatoes and herbs bring brightness.
The best part? You can customize it. Add mushrooms for depth, corn for sweetness, or skip the cheese for a lighter version. Every variation keeps the same heart — quick, vegetarian, and irresistibly tasty.
Conclusion
Cooking pasta in 20 minutes is not a big deal. You get warmth, flavor, and satisfaction in a single bowl. The simplicity of olive oil, garlic, and tomatoes proves that great cooking doesn’t need dozens of ingredients — just care and timing.
So the next time hunger strikes, skip the instant noodles and reach for pasta. Twenty minutes later, you’ll have comfort on a plate.
