Barilla® Ditalini Pasta Shakshuka
Barilla® Ditalini Pasta Shakshuka
28 minutes total
Doctor up your Barilla jarred pasta sauce with Ditalini pasta and eggs!
Chef’s Tip:
While versions of Shakshuka can be found throughout the Middle East, the dish originates from Northern Africa. Traditionally made with eggs poached in a hearty tomato sauce, it can be served for breakfast, lunch or dinner.
Photo Credit: Lou Manna
Marinara Sauce Recipes
Ingredients
Serves 4
| ¼ | Box Barilla® Ditalini pasta |
| 1 | Jar Barilla® Marinara sauce |
| 2 | Tablespoons extra virgin olive oil |
| 1 | Yellow bell pepper, cut into 1/2-inch pieces (about 1 cup) |
| 1 | Medium bell pepper, chopped |
| 2 | Teaspoons crushed red pepper |
| 1 | Teaspoon ground cumin |
| 5 | Eggs |
| To taste | Kocher salt and ground black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Cook pasta according to package directions. Drain, reserving 1-cup pasta cooking water.
Step 2
Meanwhile, heat olive oil in 12-inch skillet on medium heat. Add peppers and onions; cook 2 minutes, stirring occasionally. Stir in garlic, red pepper and cumin. Cook 30 seconds. Stir in sauce; season with salt and pepper. Simmer 2 minutes.
Step 3
Add pasta and reserved pasta cooking water; mix well. Bring to a simmer.
Step 4
Crack eggs gently into pasta mixture, spacing evenly in pan; cover. Cook 3 to 4 minutes or until eggs are cooked through but still soft. Serve immediately from pan.
Marinara
NO SUGAR ADDED*, 100% EXTRA VIRGIN OLIVE OIL
Origin of Inspiration: SOUTHERN ITALY | The seaside of this region features bright Mediterranean fare where freshness is paramount, from seafood to salads.
Taste: FLAVORFUL | Simmered garlic puree and onions with a touch of premium basil
Texture: CRUSHED | Homestyle, finely diced tomatoes
*See nutritional fact panel for more information. Not a low calorie food.
- Pack size 24 oz.
- Range Premium Sauces