Learn how to make easy and flavorful Indian style tomato spaghetti recipe with fresh tomato puree, garlic, onions, capsicum and melted cheese. This vegetarian spaghetti recipe comes together quickly and makes a delicious, comforting meal for breakfast or dinner.
This is my second post on vegetarian spaghetti recipe. I started trying out spaghetti based recipes recently and my first recipe was easy garlic spaghetti. We loved that a lot. So Raksha & Sendhil asked me to try some varieties of spaghetti recipes for breakfast. Last Sunday I made this easy, Indian style tomato spaghetti recipe with very simple ingredients. I browsed many vegetarian spaghetti recipes and tried it finally with my own twist. It came out really well and we all loved it.
Raksha took 2 servings which made me very happy. For Raksha, I used red chilli flakes, pepper powder in little quantity for less spicy taste and added more cheese whereas for myself & Sendhil, I added more spices, used Italian seasoning and made it without cheese. It was tasting great and packed with full flavor.
Friends, do try this easy, yummy tomato spaghetti recipe for your kids and family. Adjust the spice level based on their taste buds. I am sure they will love it. Lets see how to make this easy, Indian vegetarian tomato spaghetti recipe with step by step photos and video !
Quick Notes for US & Abroad Kitchens
- Spaghetti Brand & Cooking: Standard grocery pasta brands like Barilla, De Cecco or store brands (Kroger, Great Value, Trader Joe’s) cook faster than Indian packaged spaghetti. Start testing doneness around 9 to 11 minutes for al dente texture rather than 20 minutes.
- Tomatoes: Roma or vine-ripe tomatoes available at US supermarkets produce a naturally sweet, pulpy puree without excess acidity. If tomatoes lack sweetness, add a tiny extra pinch of sugar.
- Cheese Selection: Pre-shredded mozzarella, parmesan or Mexican cheese blends melt smoothly. A block of whole-milk mozzarella freshly grated gives the creamiest texture.
- Cooktop Heat Management: Electric coil and flat glass-top induction stoves retain heat intensely. Lower the heat to medium when sauteing garlic to prevent it from browning too quickly and turning bitter.
Indian Style Tomato Spaghetti Recipe (Vegetarian Spaghetti)
Ingredients
For Cooking Spaghetti
- 150 g Spaghetti (approx. 5.3 oz)
- 8 cups Water (approx. 2 liters / 68 fl oz)
- 1 tsp Cooking oil or olive oil (approx. 5 ml)
- 1 tsp Salt
For Tomato Sauce & Sauteing
- 2 tbsp Cooking oil or olive oil (approx. 30 ml / 1 fl oz)
- 7 cloves Garlic (finely chopped)
- 2 nos. Big onion (finely chopped, approx. 150 g / 5.3 oz)
- 2 tbsp Capsicum / Green bell pepper (finely chopped, approx. 30 g / 1 oz)
- 5 nos. Ripe tomatoes (small, approx. 250 g / 8.8 oz)
- 1 tsp Red chilli flakes
- 1 tsp Black pepper powder
- ½ tsp Sugar
- 1 tsp Italian seasoning (optional)
- Salt as needed
- 2 tbsp Grated cheese (approx. 30 g / 1 oz – mozzarella preferred)
Instructions
- Boil 8 cups of water in a wide, deep pot with 1 tsp of cooking oil or olive oil and 1 tsp of salt. Once rolling boil, add the spaghetti along with whole tomatoes to cook.
- Keep boiling the spaghetti and tomatoes together on medium flame. Watch closely for the tomato skin to crack.
- Once the tomato skins crack (blanched), remove the whole tomatoes to a plate to cool. Continue cooking the spaghetti on medium heat for 20 to 25 minutes until al dente (soft yet slightly chewy with a bite).
- Peel the skins off the cooled tomatoes and grind them to a smooth puree in a mixer jar. Transfer the cooked spaghetti to a colander, drain the hot water and rinse under cold running tap water so the strands remain firm and separate.
- Heat 2 tbsp of cooking oil or olive oil in a wide kadai or pan. Add finely chopped garlic cloves and saute until light golden. Add finely chopped onions and capsicum, and saute until the onions turn soft and transparent.
- Pour in the fresh tomato puree, red chilli flakes, black pepper powder, sugar, Italian seasoning (if using) and salt to taste. Mix well on medium flame and let the sauce simmer for 2 to 3 minutes until fragrant.
- Add the cooked, drained spaghetti to the simmering tomato sauce. Toss gently on medium-low heat until every strand is evenly coated. Turn off the flame, add grated cheese and give a gentle mix. Serve hot!
Video
Notes
- Spaghetti takes more time to cook than macaroni; start checking around 10 to 12 minutes on medium flame until soft yet chewy with a bite (al dente).
- Washing the cooked spaghetti in cold running water helps the strands stay firm, separate and non-sticky.
- Spaghetti can be cooked and drained in advance if preparing for guests or parties.
- Canned tomato puree or store-bought marinara can also be used for a quick version.
- Adding Italian seasoning is optional, but gives a wonderful fragrant aroma to the dish.
- Fresh or dried basil can be added along with spices for a lovely herbal touch.
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Try this yummy tomato spaghetti recipe at home for breakfast/dinner !
