Pasta al Sugo Eritrean — Print Recipe

Spaghetti or penne served with a berbere-spiced tomato sauce, an Eritrean-Italian fusion dish eaten across the country.

Ingredients

1 Cook pasta in boiling salted water according to package directions until al dente, drain and reserve.
2 Meanwhile, sauté onion in olive oil for eight minutes until softened and lightly golden.
3 Add garlic, berbere, and cumin, cook for one minute until fragrant.
4 Add crushed tomatoes and tomato paste, simmer for fifteen minutes until thickened into a rich sauce.
5 Toss cooked pasta with the sauce, season with salt and pepper.
6 Serve in bowls or on plates, the Eritrean way with a side of fresh salad.

Did You Know?

Asmara is one of the few African cities where you can find excellent handmade pasta, a legacy of Italian influence.