Sebzeli Pasta Recipe

Boil pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz fettuccine and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare vegetables

While the pasta cooks, peel and thinly slice the onion. Peel and mince the garlic. Trim the courgettes and cut into 1/2-inch half-moons. Core and seed the bell peppers, then cut into 1/2-inch strips. Chop the plum tomatoes (or crush by hand) and roughly chop the basil leaves, reserving several whole leaves for garnish.

Sauté aromatics

Heat 3 tablespoons olive oil in a large skillet or sauté pan over medium heat. Add the sliced onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Cook vegetables

Increase heat to medium-high. Add the courgette half-moons and bell pepper strips to the skillet. Sauté, stirring occasionally, until the vegetables are tender-crisp and beginning to brown, about 6–8 minutes.

Build the tomato sauce

Push the vegetables to the side and add 1 tablespoon tomato paste to the pan; cook 1 minute to caramelize. Add the chopped plum tomatoes, 1 tsp dried oregano, 1 tsp crushed red pepper flakes, and 1 cup vegetable broth (or 1 cup reserved pasta water). Stir to combine, scraping any browned bits from the pan. Reduce heat to medium-low and simmer the sauce gently for 6–8 minutes so it thickens slightly and the flavors meld.

Finish sauce with basil

Stir in the chopped basil and simmer 1–2 more minutes. Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting to taste. If the sauce seems too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Add the drained fettuccine directly to the skillet with the sauce (or return sauce to the large pot). Toss using tongs or two forks to coat the pasta evenly, adding a splash of reserved pasta water if needed to help the sauce cling to the noodles (about 2–4 tablespoons). Cook together 1–2 minutes so pasta absorbs some sauce.

Remove from heat. Stir in 1 teaspoon lemon juice (optional) for brightness and 1 cup grated Parmesan (optional) if using. Adjust seasoning with more salt and pepper if needed. Tear reserved basil leaves and scatter on top.

Serve immediately, dividing among 4 plates, and offer extra Parmesan and crushed red pepper at the table.