Creamy butter garlic pasta, Indian style

In a pot over medium heat add a little oil and butter, then onion, whole garlic cloves (half the garlic) and roughly chopped ginger; mix briefly.

Add the dried Kashmiri chilies, tomatoes and cashews, sprinkle with salt and cook 6 to 8 minutes until the tomatoes fall apart.

Add crushed coriander seeds; turn off the heat and cool on a plate.

Seed the chilies; blend everything with a lightly ground vegetable stock cube and about three quarters of a cup of water to a smooth puree.

In a wide pan over medium heat add oil and a little butter; add chopped garlic while the oil is only warm and let it brown gradually so the oil is infused.

When the garlic is golden brown add the puree (it splatters) and the blender rinsings, then tomato paste, Kashmiri red chilli powder and something sweet to balance the acidity; no salt if using a stock cube.

Add dried Italian seasoning; cover on low heat 10 minutes, stirring now and then so nothing sticks.

Boil plenty of water in a deep pot, add about 2 tbsp salt, add the pasta, stir at once and cook to package directions; no oil in the water.

Taste and adjust the sauce seasoning; add heavy cream (optional) and cover on low 2 minutes.

Save a cup of pasta water before draining; add the pasta to the sauce and loosen with pasta water.

Finish with freshly crushed black pepper, a little butter, parsley, more pasta water, cheese and optional crushed red pepper.