This is a Variation on a Root Formula, a simplified recipe that shows which ingredients
are core and which can be changed to create different flavor combinations or use what you
have on hand. See our other variations at the bottom of the Root Formula page.
One-Pot Pasta with Shakshuka Flavorings
- 2 tablespoons olive oil
- 1 large onion, cut into medium dice
- 1 pound bite-size pasta, such as ditalini
- 1 quart Garlicky Tomato Sauce (see instructions within our recipe for Vat of Simple Tomato Sauce) or good quality store-bought marinara
- 2 cans (15- to 16- oz each) chickpeas
- 1 cup chopped roasted red peppers
- 1 tablespoon each: smoked paprika and dried oregano
- 12 ounces (2 packed quarts) fresh spinach or 1 package (10 to 16 ounces) frozen, thawed
- 1 cup 4 ounces crumbled feta cheese (optional), plus extra for sprinkling
- 1/4 cup chopped fresh cilantro
- Heat oil over medium-high heat in a large soup kettle. Add onion and sauté until translucent, about 5 minutes. Add pasta, tomato sauce, 1 quart of water, beans, roasted red peppers, smoked paprika, and oregano. Cover and simmer until pasta is almost tender and most of the liquid has absorbed, 8 to 10 minutes, depending on pasta shape. Stir in spinach and optional feta and cilantro until spinach has wilted. Re-cover pot and continue to cook until liquid has absorbed and pasta is tender just a few minutes longer. Serve with an additional sprinkling of cheese, if you like.