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Vegetable Pasta With Tomato Sauce


250 grams spinach and tomato animal shaped pasta

30 grams olive oil

4-5 garlic cloves, minced

1 zucchini, peeled and sliced

1 carrot, sliced

1 kilogram tomatoes, peeled and chopped

1 teaspoon sugar

Salt to taste

15 grams parsley, minced


1.     Put the olive oil into a large saucepan and turn heat to medium. Add the garlic and sauté for 1 to 2 minutes.

2.     Add the sliced zucchini and carrot to the garlic and olive oil and cook for 4-5 minutes more, stirring oc­casionally.

3.     Add the tomatoes, sugar and salt. Cook for 10 minutes more, until the sauce thickens.

4.     Meanwhile boil 2.5 liters of water and the desired amount of salt in a large pot. Once it boils, add the pasta and cook for 6 minutes. Drain.

5.     Mix the pasta with the sauce and season with parsley.



Pasta with Eggplant and Zucchini


500 grams (1 pound) small cut pasta

2 tablespoons olive oil

1 clove of garlic

1 fresh green onion

1 small eggplant, cubed

2 zucchini, cubed

3 tablespoons vinegar

200 grams (8 ounces) chard or spinach

60 grams (2 ounces) feta cheese

1/2 bunch fresh dill, chopped

Black pepper and salt


1.     Put the oil in a hot pan. Add the onion and garlic and saute for four minutes.

2.     Add the cubed eggplant and zucchini, vinegar, salt and pepper. Cook for 15 minutes.

3.     Boil the pasta with salt in plenty of water and drain.

4.     Boil the chard or spinach leaves for 2-3 minutes, drain and then cut into long strips.

5.     Mix greens with cooked vegetables, and add the dill.

6.     Put the pasta on a serving dish. Add the mixed vegetables. Top with feta cheese and serve.

Makes 4 servings

I.P.O. International Pasta Organisation Secretariat General c/o AIDEPI - Associazione delle Industrie del Dolce e della Pasta Italiane -
Viale del Poggio Fiorito 61 00144 Roma, Italia Tel. +39 06 8091071 Fax +39 06 8073186 - ipo@internationalpasta.org