Paneer Arrabbiata Pasta

Ingredients

• 180 g Pasta (penne or rigatoni)
• 200 g Paneer
• 1 cup (240 g) Crushed tomatoes
• 1 tbsp Tomato paste
• 3 cloves Garlic
• 1/2 medium Onion
• 1 tbsp Olive oil (or neutral oil)
• 1/2 tsp Red chili flakes
• 1/2 tsp Italian seasoning (or dried oregano)(optional)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 tsp Sugar(optional)
• 1 tbsp Fresh basil or cilantro (optional garnish)(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the onion and mince the garlic. Cut paneer into 1-inch cubes. Boil pasta in salted water until al dente, then drain and reserve a splash of pasta water.

2. 2

   Cook sauce (10 minutes): In a pan, heat oil over medium heat. Sauté onion until soft (about 3–4 minutes), then add garlic and cook 30–60 seconds. Stir in crushed tomatoes, tomato paste, chili flakes, oregano (if using), salt, pepper, and sugar (if using). Simmer until slightly thickened (about 6–7 minutes).

3. 3

   Finish (10 minutes): Add paneer cubes to the sauce and simmer gently for 5–7 minutes until warmed through. If needed, loosen with a little reserved pasta water.

4. 4

   Serve: Toss the cooked pasta with the arrabbiata-paneer sauce and serve immediately, garnishing with basil or cilantro if desired.