With holiday preparations in full swing, I have partnered once again with Italpasta for another stress-free recipe that not only comes together quickly, but is absolutely beautiful and delicious! Pasta is always a favourite and I have taken a popular Middle Eastern & North African dish (Shakshuka), that combines, eggs, tomatoes and spices and paired it with Italpasta's Tradizionale Spaghettini for a holiday dish that's sure to impress. This Pasta Shakshuka is a perfect addition to your holiday brunch and adds elegance to your celebrations.
Why Italpasta? It is extremely versatile and easy to dress-up to impress your guests. It's the only 100% Canadian-owned pasta manufacturer in Canada and only uses the finest 100% Canadian wheat for all their pasta. With their gluten-free and vegan options, they make it easy to satisfy all your guest's palettes. This recipe serves 4 but can easily feed a larger crowd by just adding a few more eggs and an additional 50 g of pasta. Serve it with toasted crusty bread for dipping and enjoying all the flavourful elements.
Happy Holiday brunching to you and your loved ones!!
350 g Italpasta Tradizionale Spaghettini
2 tbsp olive oil
1 medium cooking onion, small diced
2 large garlic cloves, minced
1 red chilli, thinly sliced
1 cup red pepper, small diced
1 cup green pepper, small diced
1 tbsp tomato paste
1 (28 fl oz ) can San Marzano diced tomatoes
1 tsp sugar
1 tsp cumin
1 tsp sweet paprika
1 tsp Salt
1 tsp fresh ground pepper
4 large farm eggs
1/4 cup Italian flat leaf parsley, finely chopped
1/3 cup goat feta crumbled
Preheat oven to 375 F
Cook pasta al dente as per package instructions. Drain and toss with 3 tbsp of olive oil to avoid sticking. Set aside.
Heat oil in a large deep cast iron pan over medium heat. Add onions, garlic, chilli and sauté for 2-3 minutes until soft and translucent. Add red and green peppers and sauté for an additional 2-3 minutes until soft. Add tomato paste and cook for 4- 5 minutes until heated through, stirring occasionally. Add Add tomatoes, sugar, cumin, paprika, salt and pepper and cook until thickened, 6-7minutes.
Gently toss in pasta in the sauce to coat. Make 4 deep wells in the pasta and crack an egg in each and season with fresh ground black pepper. Place in preheated oven and bake for 6-7 minutes or until desired doneness of eggs.
Serve topped with parsley, feta and a side of toasted crusty bread.
SERVINGS 4 | PREP & COOK TIME 30 minutes