Turkish Pasta with Bell Pepper (Print Version)
Turkish-inspired pasta combines vegetables, warming spices, and herby freshness for a comforting dish.
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 medium onion, finely chopped
03 -
2 to 3 cloves garlic, minced
04 -
1 bell pepper, diced
05 -
1 teaspoon paprika
06 -
1/2 teaspoon ground cumin
07 -
1/2 teaspoon red pepper flakes, optional
08 -
1 can (14 ounces) diced tomatoes
09 -
1 1/2 cups chicken broth or vegetable broth
10 -
1 cup small-shaped pasta such as orzo or ditalini
11 -
1 cup cooked shredded chicken, optional
12 -
Salt, to taste
13 -
Black pepper, to taste
→ Finishing Touches
14 -
Fresh parsley or dill, chopped, optional garnish
15 -
Lemon wedges, for serving, optional
# Steps:
01 -
Warm olive oil in a large pot over medium heat. Add finely chopped onion and cook until softened, about 3 to 4 minutes.
02 -
Add minced garlic and diced bell pepper. Sauté for an additional 2 to 3 minutes, stirring occasionally.
03 -
Stir in paprika, ground cumin, and red pepper flakes. Cook briefly until fragrant, about 1 minute.
04 -
Pour in diced tomatoes and broth. Stir well and bring to a gentle simmer.
05 -
Add small pasta to the pot. Cook uncovered, stirring occasionally, until pasta is tender, about 8 to 10 minutes.
06 -
If using, stir in cooked shredded chicken and heat through for 1 to 2 minutes.
07 -
Season with salt and black pepper to taste, adjusting as desired.
08 -
Serve hot, garnished with fresh parsley or dill, and with lemon wedges on the side if desired.
# Notes:
01 -
For a vegetarian option, use vegetable broth and omit the chicken. Ditalini or orzo are traditionally used, but any small pasta shape is suitable.