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Plate of traditional Turkish Pasta with savory ingredients and herbs.

Turkish Pasta

A quick, colorful weeknight meal that combines bright vegetables, warm spices, and simple pantry ingredients into a comforting dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Turkish
Calories: 360
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces Pasta (penne or fettuccine) Choose good-quality durum wheat pasta for a firm bite.
Vegetables
  • 2 tablespoons Olive oil Use extra-virgin for best flavor.
  • 3 cloves Garlic, minced Fresh garlic is best for brightness.
  • 1 Onion, chopped Use a medium-sized onion.
  • 1 cup Bell peppers, chopped Any color bell pepper works.
  • 1 Zucchini, sliced
  • 2 cups Tomatoes, diced Use ripe, slightly tangy tomatoes.
  • 1 cup Tomato sauce Opt for a good quality canned passata.
Spices
  • 1 teaspoon Turmeric Can substitute with smoked paprika if omitting.
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper Freshly ground is preferable.
Garnish
  • 1/4 cup Fresh parsley, chopped For garnish.

Method
 

Cooking Pasta
  1. Bring a large pot of salted water to a rolling boil and cook the pasta according to package instructions until al dente. Reserve one cup of the pasta cooking water, then drain the pasta.
Making Sauce
  1. Warm olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, stirring until the onion is translucent.
  2. Add chopped bell peppers and sliced zucchini and cook until softened.
  3. Stir in diced tomatoes, tomato sauce, turmeric, cumin, salt, and pepper. Simmer for about 10 minutes.
Combining
  1. Add the drained pasta to the skillet and toss until well coated with the sauce.
  2. If needed, add reserved pasta water until the sauce evenly coats the pasta.
  3. Serve hot with a sprinkle of chopped fresh parsley.

Notes

For a creamy version, swirl in Greek yogurt or cream. For added protein, stir in cooked chicken or crumbled feta.