mint tomato sauce penne pasta

Creamy mint tomato sauce penne pasta - variation of pasta arrabbiata

mint tomato sauce penne pasta
Total Time (Mins): 
Prep Time (Mins): 
Cook Time (Mins): 

Penne Rigate: 200 gm
Red Onions: 1 (finely chopped)
Garlic Cloves: 10 (finely chopped)
Dried Mint Powder: 2 tsp
Milk: 1 cup
Grated parmesan cheese: ½ cup
Milk Cream: 1 tbsp
Red Chili Powder: 1 tsp
Red Tomatoes: 3 (grated)
Tomato Paste: 2 tbsp
Sugar: ½ tsp
Black Pepper Powder: 1 tsp
Olive oil: 3 tbsp
Water (for boiling): 1 lit
Salt to taste


Cooking Method: 
Boiling, Frying
Skill Level: 

1) Boil water with 1 tbsp of salt. Add pasta and cook for 10 min. It should be slightly undercooked (al dente).

2) Strain the pasta. Run under cold water. Add 1 tbsp of oil and toss well.

3) Heat Oil in a fry pan. Add mint powder and finely chopped garlic. Fry only till slight color change is visible.

4) Add chopped onions. Fry till translucent. 

5) Add grated tomatoes. Fry till water evaporates (approx 5 min).

6) Add tomato paste, sugar and salt. Fry for 3 min.

7) Dissolve milk cream in milk. Add to the tomato mixture.

8) Add cheese when the mixture thickens. Add salt.

9) Add boiled pasta. Toss well.

10) Add black pepper powder. Toss again.

11) Remove from the heat

Common Mistakes: 

Do not overcook the pasta


1) The pasta tends to thicken hence serve hot.

2) For 1 cup, use half milk and half water

3) Toss the pasta to mix. Stir with fork if needed.

Alternative Ingredients: 

Substitute dried mint with fresh mint or basil leaves


Serve hot grated with parmesan cheese and dried herbs (oregano, basil)