Turkish pasta with tomatoes
4 servings
30 minutes
Turkish-style pasta with tomatoes is a vibrant dish filled with Mediterranean aromas. Inspired by Turkish culinary traditions, it combines the rich flavors of vegetables, the tenderness of orzo pasta, and the spiciness of aromatic spices. Sweet peppers add freshness and a hint of sweetness, while rosemary, oregano, and paprika give the dish a spicy, warming character. Olives and lemon juice introduce a light tanginess, creating a harmonious blend of flavors. Feta cheese completes the composition with a salty creamy note. This pasta is not only delicious but also versatile – it can be served as a standalone dish or paired with meat or fish. A wonderful choice for cozy family dinners or friendly gatherings when you want to treat your loved ones to something special!
1
Wash the pepper, cut it in half and clean it. First cut into quarters, then slice thinly across. Peel the onion and chop finely. Peel the garlic clove and press it. Heat vegetable broth in a pot.
- Green bell pepper: 1 piece
- Yellow bell pepper: 1 piece
- Onion: 1 head
- Garlic: 1 clove
- Vegetable broth: 400 ml
2
Heat olive oil in a wide pot over medium heat. Sauté onion and garlic lightly. Stir in rice noodles and pepper strips, simmer for 5 minutes. Add hot broth and bring everything to a boil. Wash oregano and rosemary and chop finely. Season the noodles with oregano, rosemary, and ground paprika. Cover and simmer on low heat for 10 minutes.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Garlic: 1 clove
- Orzo pasta: 300 g
- Green bell pepper: 1 piece
- Yellow bell pepper: 1 piece
- Vegetable broth: 400 ml
- Oregano: 1 stem
- Fresh rosemary: 1 stem
- Ground paprika: 1 teaspoon
3
If desired, pit the olives and mix them with the tomatoes. Add the mixture to the pasta, generously season with lemon juice, salt, and pepper, cover with a lid and leave on the turned-off stove for another 10 minutes. Then wash the parsley, separate the leaves and chop them finely. Mix in 2 tablespoons and sprinkle the remaining parsley on top of the dish. Optionally, you can garnish with oregano flowers.
- Olives: 75 g
- Canned tomatoes in pieces: 400 g
- Lemon juice: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 1 bunch
4
Sprinkle with feta cheese before serving.
- Serbian feta cheese: 100 g