Pasta
Cooking pasta directly in its sauce makes a difference in flavor and texture. By simmering the spaghetti with onions, peppers, tomatoes, and mushrooms, the pasta absorbs the vegetable juices rather than plain water. It results in a flavorful dish with minimal cleanup.
Ingredients :
- 1 pack spaghetti (approx. 500g) - (Break in half if pot is small)
- 1 medium onion
- 1 medium tomato
- 1 red bell pepper (or Kapya pepper)
- 1 green bell pepper
- 3-4 large mushrooms
- 1/2 tbsp tomato paste
- 1/2 tbsp Turkish pepper paste (Biber Salçası - optional but recommended)
- 2 tbsp olive oil
- 2 tsp salt
- 1/2 cup grated Kaşar cheese (or Mozzarella/Mild Cheddar)
- Boiling water (approx. 4-5 cups - enough to cover ingredients)
Preparation :
- Prepare the vegetables: Finely dice the onion and tomato. Cut the peppers and mushrooms into small, bite-sized pieces.
- Place the spaghetti flat into a large, wide pot (shallow pots work best). You can break the pasta in half if it doesn't fit.
- Arrangement is key: Place the chopped onions, tomatoes, peppers, and mushrooms in piles around the pasta.
- Add the tomato paste, pepper paste, olive oil, and salt directly into the pot.
- Pour boiling water over the ingredients until it covers them by about 'one finger width' (approx. 2 cm / 1 inch). Do not add too much water; the goal is for the pasta to absorb it all.
- Turn the heat to medium-high. Once it bubbles, gently stir everything to dissolve the tomato paste and prevent the pasta from sticking together.
- Cook uncovered for about 9-11 minutes, stirring occasionally. The water will evaporate, and the starch from the pasta will create a naturally creamy sauce.
- Once the pasta is al dente and only a little bit of thick sauce remains at the bottom, turn off the heat.
- Sprinkle the grated cheese on top and serve immediately.
