Stir-Fried Pasta with Orange and Curry


One of the quickest and easiest ways to prepare Italian pasta is in the wok. I love using whatever left-overs I have in the fridge and quickly stir-frying cooked pasta with some curry paste. With a bit of imagination, the wok turns a simple pasta dish into an ambrosial delight.

This recipe makes a fine starter for a multicourse meal or can easily be a main course with salad. In warm weather, serve it at room temperature.


  • 450 g (1 lb) dried Italian pasta, such as fusilli or farfalle
  • 3 tablespoons olive oil
  • 3 tablespoons coarsely chopped garlic
  • 1 tablespoonfinely chopped fresh root ginger
  • 1 small onion, chopped
  • 2 tablespoons finely chopped orange zest
  • 6 bacon rashers, rinded and chopped
  • 225 g (8 oz) red pepper, cut into 1-cm (½-in) dice
  • 225 g (8 oz) yellow pepper, cut into 1-cm (½-in) dice
  • 2 teaspoons sugar
  • 300 ml (10 fl oz) Chicken Stock
  • 400-g (14-oz) tin chopped tomatoes
  • 3 tablespoons Madras curry paste
  • 2 tablespoons tomato puree
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

For the Garnish

  • Handful of fresh basil, chopped
  • Handful of fresh chives, snipped


Cook the pasta in a large pan of salted water, according to the instructions on the packet. Drain well and set aside.

Heat a wok or large frying-pan over a high heat until it is hot. Add the olive oil and, when it is very hot and slightly smoking, add the garlic, ginger, onion and orange zest and stir-fry for 2 minutes. Then add the bacon and continue to stir-fry for 3-4 minutes or until the bacon is browned. Next add the peppers, sugar, stock, tomatoes, curry paste, tomato puree, salt and pepper. Turn the heat down, cover and simmer for 30 minutes.

Add the drained pasta and mix well in the wok. Turn the mixture out onto a large warm platter, garnish abundantly with plenty of basil and chives and serve at once.