Tunisian Noodles with Vegetables and Harissa (Pasta Tunisian Style)
This Tunisian noodle recipe is a true flavor journey! In Tunisia, pasta is often cooked with harissa and seasonal vegetables, a simple yet delicious way to discover the country's cuisine. Wondering what's the difference with Moroccan cuisine? Tunisian cuisine uses more chili (harissa), tomatoes, and fish, while Moroccan cuisine focuses on sweet spices like saffron and cinnamon. Here, every bite is an explosion of Mediterranean flavors, and I guarantee you'll love it!
Ingredients
- pasta (linguine or spaghetti)400 g
- zucchini1 medium
- red bell pepper1
- canned crushed tomatoes400 g
- onion1 large
- garlic2 cloves
- harissa (Tunisian chili paste)2 to 3 tablespoons
- olive oil3 tablespoons
- ground turmeric1 teaspoon
- ground cumin1 teaspoon
- cooked chickpeas200 g
- salt and pepperto taste
- fresh parsley chopped2 tablespoons
Instructions
- 1
Cook the pasta al dente in a large pot of salted boiling water, then drain and reserve a cup of pasta water.
- 2
In a large skillet, heat olive oil and sauté chopped onion and minced garlic until translucent.
- 3
Add diced red bell pepper and zucchini slices, and cook for 5 minutes over high heat.
- 4
Stir in crushed tomatoes, harissa, turmeric, cumin, chickpeas, salt and pepper. Cook over medium heat for 10 minutes, stirring occasionally.
- 5
Add the drained pasta to the skillet, gently toss with the sauce, and add a splash of pasta water if needed for a creamy consistency.
- 6
Sprinkle with fresh parsley, adjust seasoning, and serve hot, with an extra spoonful of harissa for spice lovers.
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