Turkish Pasta with Tomatoes

Pasta and Pizza | Turkish cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Source: M. Brown "Vegetarian Cuisine for Gourmets"

Ingredients

Orange Bell Peppers - 1 piece
Orange Bell Peppers - 1 piece
Onion - 1 head
Garlic - 1 clove
Chicken Broth - 13 fl oz
Olive Oil - 2 tablespoons
Oregano - 1 sprig
Fresh Rose Hips - 1 sprig
Paprika - 1 teaspoon
Olives stuffed with lemon - 2.6 oz
Canned Tomatoes (Pelati) - 14.1 oz
Meyer Lemon Juice - 2 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Parsley - 1 bunch
Orzo Pasta - 10.6 oz
Serbian Bryndza cheese - 3.5 oz

Step by Step guide

Step 1

Wash the peppers, cut them in half, and remove the seeds. First, cut them into quarters, then slice them into thin strips. Peel the onion and chop it finely. Peel the garlic clove and press it. Heat the vegetable broth in a pot.

Step 2

Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic lightly. Stir in the orzo pasta and pepper strips, and sauté for 5 minutes. Add the hot broth and bring everything to a boil. Wash the oregano and rosemary and chop them finely. Season the pasta with oregano, rosemary, and ground paprika. Cover with a lid and simmer on low heat for 10 minutes.

Step 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 let it sit on the turned-off stove for another 10 minutes. Then wash the parsley, separate the leaves, and chop them finely. Stir in 2 tablespoons of parsley, and sprinkle the remaining parsley on top of the dish. Optionally, you can garnish with oregano flowers.