Delivered in minutes on Zepto, Blinkit & Swiggy Instamart, straight to your freezer
Ingredients
4 ITC Master Chef Chicken Seekh Kebabs 250 g penne or spaghetti 2 cups tomato puree 3 cloves garlic, chopped 1 tsp chilli flakes 1 tbsp olive oil 1 tsp dried oregano Salt and pepper Fresh basil and grated cheese to serve
Method
Cook the pasta in salted water until al dente; reserve a little pasta water. Grill or air fry the seekh kebabs until hot, then slice into thick coins. In olive oil, soften the garlic, add chilli flakes, then the tomato puree and oregano; simmer 6-8 minutes. Toss the pasta and sliced kebabs through the sauce, loosening with pasta water. Finish with basil and grated cheese and serve hot. Chef's tip: Add the kebab slices at the end so they keep their smoky char, not stew in the sauce.
A quick word about cookies. We use them to remember your preferences and understand how the site is used, so we can make it better. Read our Privacy Policy .
Accept all
Essential only
