One Pan Pasta (With A Temper)

• 12 ounces Linguine
• 1/4 teaspoon Asafatida
• 3 tablespoons Olive oil
• 4 pieces Garlic
• 2" pieces Ginger
• 1 cup Red onion
• 1 cup Cherry tomatoes
• 1 teaspoon Cumin seeds
• 1.5 teaspoons Black mustard seeds
• 1 piece Lemon
• 2 pieces Green chili
• 1/4 teaspoon Asafateida
• 2 teaspoons Honey
• 1 teaspoon Salt (or to taste)
• 1 teaspoon Corriander powder
• 1/2 teaspoon Red chili powder
• 1/2 teaspoon Turmeric
• 1 handful Curry leaves
• 1/2 handful Cilantro
• 4.5 cups Water

1. Chop onion, halve cherry tomatoes, and thinly slice ginger and garlic.
2. In hot oil, temper mustard seeds, asafateida, cumin, and curry leaves. Add in ginger, garlic and onions.
3. Once the onions soften, add in tomatoes, turmeric, red chili powder, corriander powder, salt, honey and juice of half a lemon. Let cook for a minute.
4. Lay linguine flat in the pan, pour in water. Bring to a boil,stirring occasionally with a fork, for 10 to 15 minutes.
5. Squeeze other half of lemon, adjust salt to taste.
6. Divide in four bowls, garnish with lemon wedges and curry leaves.

linguine, asafatida, olive oil, garlic, ginger, red onion, tomatoes, cumin seeds, black mustard seeds, lemon, green chili, honey, salt, red chili powder, turmeric, handful curry, handful cilantro, water

Taken from food52.com/recipes/81012-one-pan-pasta-with-a-temper (may not work)