Turkish Pasta
A warm, rustic skillet of pasta brightened with tomatoes, peppers, and warm spices, perfect for weeknight meals.
Ingredients
For the Pasta
- 10 ounces Pasta (penne, fusilli, or rigatoni recommended) Choose a semolina or bronze-cut pasta for better bite and sauce cling.
For the Sauce
- 1 can Tomatoes (fresh diced or canned whole peeled) Fresh tomatoes yield a fresher sauce; canned gives deeper acidity.
- 1 cup Bell peppers (red or orange for sweetness)
- 1 medium Zucchini (diced)
- 1 medium Onion (yellow or sweet, chopped)
- 2-4 cloves Garlic (minced)
- 2-3 tablespoons Olive oil Use extra-virgin for flavor.
- 1-2 teaspoons Paprika (sweet or smoked) Choose based on desired depth.
- 1/2-1 teaspoon Cumin
- to taste Salt Season in increments.
- to taste Black pepper (freshly ground)
- 1/4 cup Fresh parsley (chopped, for garnish) Adds a bright green pop.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente.
- Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Sauté chopped onion and garlic until translucent.
- Add diced bell peppers and zucchini; cook until softened.
- Stir in chopped tomatoes and spices (paprika, cumin, salt, and pepper). Simmer for 10 minutes.
- Combine the cooked pasta with the sauce and mix well. Garnish with fresh parsley before serving.
Notes
Keep the skillet at medium heat when simmering. Use a wide, heavy skillet for even cooking. Store leftovers in an airtight container for up to 4 days. Freeze sauce without pasta for up to 3 months.