Turkish Pasta with Tomatoes
Pasta and Pizza • Turkish
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 15 fl oz
- Olive Oil 2 tablespoons
- Oregano 1 sprig
- Fresh Rose Hips 1 sprig
- Paprika 1 teaspoon
- Olives stuffed with lemon 5 oz
- Canned Tomatoes (Pelati) 15 oz
- Meyer Lemon Juice 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Parsley 1 bunch
- Orzo Pasta 10 oz
- Serbian Bryndza cheese 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.
Step 4
Before serving, sprinkle with feta cheese.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!