Mideast Spaghetti

Mideast Spaghetti

By: Natalie Wiser-Orozco 

@ The Devil Wears Parsley

Serves 4-8

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes

Photo & Recipe by: Natalie Wiser-Orozco 

1 24oz Jar Heka Saucery Egyptian Tomato Sauce
16 Ounces Spaghetti Pasta
¼ Cup Pine Nuts, toasted
½ Cup Basil, roughly chopped, and loosely packed, keep a few whole leaves for garnish
½ Cup Parsley, roughly chopped, and loosely packed
¼ Cup Capers
4-8 Slices Sourdough Bread
Butter for bread

Bring a large pot of water to a boil.  In the meantime, place a large saucepan over medium heat, and add the Signature Tomato Sauce to warm, about 5-7 minutes.

To toast the pine nuts, add them to a small, dry pan, and turn the heat to medium.  Continue to toss for 2-3 minutes, until they start to turn golden brown.  They will continue to cook, so once you see color, remove them to a small container to cool.  

When the water comes to a rolling boil, add in the spaghetti, and cook for as long as the package indicates.  Drain the pasta, then return to the big pot.  Add in the warmed sauce, basil, parsley, and capers, tossing well.  

This is a lot of pasta, so it can serve 4 very hungry people, or up to 8, when served with a side salad & bread.  Divide the pasta among 4-8 bowls, top with pine nuts, and basil leaves.  Serve with toasted, buttered sourdough bread!

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