Shakshuka with pasta combines the rich and flavorful tomato sauce of shakshuka with the satisfying texture of spaghetti or spaghettini. It’s a perfect dish for a cozy night in or to impress your dinner guests.
To make this dish, you’ll need some basic ingredients that you probably already have in your pantry. You’ll need spaghetti or spaghettini, olive oil, onion, red bell pepper, garlic, diced tomatoes, marinara sauce, crumbled feta cheese, cumin, paprika, cayenne, sugar (optional), salt, pepper, and parsley or cilantro for garnish. The combination of these ingredients creates a delicious and hearty dish that’s sure to satisfy your cravings.
What Is Shakshuka?
Origins of Shakshuka
Shakshuka is a dish that originated in North Africa and the Middle East. It is a popular breakfast dish in countries like Israel, Egypt, and Tunisia, but can be enjoyed at any time of the day. The dish consists of eggs poached in a flavorful tomato sauce, often with spices like cumin, paprika, and chili powder. It is typically served with bread for dipping and sopping up the delicious sauce.
Shakshuka Variations
While the basic recipe for shakshuka is fairly consistent, many variations and additions can be made to suit different tastes and preferences. Some popular additions include feta cheese, olives, and bell peppers. Some recipes even call for adding pasta, like in the dish I will be sharing. This variation adds a heartier texture to the dish and makes it a more substantial meal.
Why Add Pasta to Shakshuka?
Here are a few reasons why I think adding pasta to shakshuka is worth a try:
Culinary Fusion
Pasta is a staple in Italian cuisine, and there are countless ways to prepare it. Combining these two dishes may seem unconventional, but it creates a unique fusion of flavors that is both comforting and satisfying.
Texture and Substance
One of the benefits of adding pasta to shakshuka is the added texture and substance it provides. The soft, chewy noodles complement the creamy tomato sauce and runny egg yolks, creating a delicious and filling meal. Additionally, pasta can help stretch the dish further, making it a great option for feeding a crowd or meal-prepping for the week.
Ingredients:
- 10 lbs of spaghetti
- 2 tablespoons of olive oil
- 1 medium chopped onion
- 1 seeded and sliced red bell pepper
- 3 finely chopped cloves of garlic
- 1 24-lb can of diced tomatoes
- 1 24-lb jar of marinara
- 1 cup of crumbled feta cheese
- 1 tablespoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of cayenne
- 1 pinch of sugar (optional)
- More crumbled feta for garnish
- Salt and pepper for seasoning
- Chopped cilantro or parsley to garnish
How to make shakshuka with pasta?
- Start by preheating the oven to 400F.
- While the oven is heating up, cook the pasta in a large pot of boiling, well-salted water until it is al dente. Once the pasta is cooked, drain it and set it aside.
- Next, Put some oil in a big deep frying pan on medium heat. Add chopped onion, garlic, and red peppers. Cook the mix until the onions turn see-through and the red pepper gets a bit soft, which takes around 5 minutes.
- Throw in canned tomatoes, spices, and a jar of marinara sauce into the pan. Stir it and let it simmer for 5 minutes. Season with salt, pepper, and a pinch of sugar if you like.
- Mix the cooked pasta, a cup of crumbled feta, and the tomato mixture in a cast-iron skillet or casserole dish. Create six small holes in the mixture where the eggs will go. Break the eggs into the holes and sprinkle them with salt and pepper.
- Bake the shakshuka in the preheated oven for 15 minutes until eggs are cooked but the yolks are still a bit runny.
- sprinkle some crumbled feta and chopped parsley or cilantro on top of the dish.
- Serve right away, with some crusty bread to soak up all that delicious, runny yolk goodness.
Serving and Presentation
Plating Shakshuka
I recommend using a deep dish or a skillet to serve this shakshuka. This will not only make it easier to mix the pasta and sauce but also give your dish an authentic look.
To plate the shakshuka, start by spooning the pasta onto the center of the plate. Then, using a ladle, pour the shakshuka sauce over the pasta. Make sure to evenly distribute the eggs and vegetables throughout the dish.
Garnishing Tips
To add an extra pop of flavor and color to your shakshuka with pasta, consider garnishing it with some fresh herbs. Chopped parsley or cilantro work well and can be sprinkled over the top of the dish just before serving.
Another great way to garnish your shakshuka is with a dollop of plain Greek yogurt. The tangy flavor and creamy texture of the yogurt complement the rich tomato sauce and add a cool contrast to the dish.
Finally, you can also sprinkle some crumbled feta cheese over the top of the shakshuka. The salty flavor of the cheese pairs perfectly with the sweet and spicy tomato sauce.
Pairing Suggestions
Wine Pairings
I find that a medium-bodied red wine works well with the rich flavors of shakshuka and pasta. My personal favorite is a Chianti Classico, but any red wine with a similar profile will do. If you prefer white wine, a dry Riesling or Sauvignon Blanc can also be a great choice.
For those who don’t drink alcohol, sparkling water with a squeeze of lemon or lime can be a refreshing and flavorful alternative.
Side Dishes
- Green Salad: A simple green salad with a tangy vinaigrette can help balance out the richness of the shakshuka.
- Roasted Vegetables: Roasting vegetables like carrots, zucchini, and bell peppers can add a nice texture and flavor contrast to the dish.
- Garlic Bread: Who doesn’t love garlic bread? A warm, crispy slice of garlic bread can be the perfect accompaniment to this shakshuka.
Nutritional Information
One of the main ingredients in shakshuka is tomatoes, which are a great source of vitamin C and antioxidants. Tomatoes also contain lycopene, which has been linked to a reduced risk of heart disease and cancer. The eggs in shakshuka are a good source of protein, which is essential for building and repairing tissues in the body.
When served with pasta, shakshuka becomes a more filling meal that provides a good balance of carbohydrates, protein, and healthy fats. Whole wheat pasta is a great source of fiber, which helps to keep you feeling full and satisfied for longer periods. The dish is also made with olive oil, which is a healthy source of monounsaturated fats that have been linked to a reduced risk of heart disease.
Storage and Reheating Tips
- Store leftover shakshuka with pasta in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool down to room temperature before storing it.
- When reheating, you can microwave it or reheat it on the stovetop. If microwaving, cover the container with a damp paper towel to prevent it from drying out. If reheating on the stovetop, add a splash of water or broth to prevent it from sticking to the pan.
- To enhance the flavor, you can add some fresh herbs or grated cheese on top before reheating.
- Avoid reheating the shakshuka with pasta multiple times as it can lead to the loss of texture and flavor.
- If you have a large batch of shakshuka, you can freeze it for up to 2 months. Let it cool down to room temperature before freezing it in an airtight container or freezer bag. When reheating, thaw it overnight in the refrigerator and then reheat it using the methods mentioned above.
Conclusion
I must say, shakshuka with pasta is a delightful combination that I highly recommend trying. The fusion of Middle Eastern and Italian cuisines creates a unique and flavorful dish that is perfect for any meal of the day.
As someone who enjoys experimenting with different ingredients and flavors, I was pleasantly surprised by how well the eggs and pasta complemented each other. The pasta’s creaminess and the tomato sauce’s richness were balanced out by the runny yolk of the eggs, creating a harmonious blend of textures and flavors.
If you’re looking for a quick and easy meal that is both satisfying and delicious, this dish is worth a try. You can add your twist to it by incorporating different herbs and spices, or by using different types of pasta.
Overall, I would say that shakshuka with pasta is a must-try for anyone who loves to explore new flavors and cuisines. So why not give it a go and see how delicious it can be?
As mentioned above, fresh salad pairs perfectly with this shakshuka.
Get this parsley and onion salad now (by clicking the image below):
