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Prep time
15 minutes
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Cook time
35 minutes
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Serves
3-4 persons
Author Notes
As someone with a Turkish background, any dish without red pepper flakes and other spices seems too dull. Starting from Martha Steward's One-Pot Pasta (which is a good base for any One-Pot recipe), I decided to have a spicier version of it. For me, pasta has always been one of my favorite dishes. I used ingredients such as oregano, red pepper flakes and mint leaves which can be found in every Turkish household. While the mixture was boiling, I made some research on the invention of spaghetti. Did you know that Venezuela is the largest consumer of spaghetti after Italy? —Aslihan Akyüz
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Ingredients
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230 grams
spaghetti
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914 milliliters
water
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2
tomatoes
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1
onion
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1 handful
parsley
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2
garlic cloves
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2 teaspoons
red pepper flakes
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2 sprigs
basil, plus torn leaves for garnish
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2 tablespoons
olive oil
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1 handful
dried mint leaves
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1 handful
dried oregano
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1 pinch
chili powder
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freshly grated Parmesan cheese, for serving
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1 pinch
salt
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1 pinch
pepper
Directions
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Cut the tomatoes into thin slices. Finely chop the onion. Peel and press the garlic cloves. Wash and finely chop the parsley and basil leaves.
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Put the spaghetti, water, chopped onion, parsley, basil leaves, sliced tomatoes, pressed garlic cloves, red pepper flakes, olive oil, dried mint leaves, oregano, salt and pepper together in a large pot. Bring to a boil over high heat for 5 minutes and reduce the temperature to medium heat afterwards. Do not close the lid. Stir the pasta every ten minutes.
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Let cook for 30 minutes until the liquid has boiled down. Divide among 3-4 bowls and garnish with Parmesan cheese and basil leaves.
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