Za'atar Pasta
- Author
- Christian Leue
- Servings
- 4 to 6
- Category
- Dinner
Ingredients
- 1 pound bite-sized pasta, I used a rustic orecchiette since it takes about the right amount of time to cook
- Salt
- Olive oil
- 1 large onion, peeled and chopped
- 1 Tbsp Za'atar, plus more for garnish
- 1/2 pound sausage, sliced (optional)
- 1 cup chopped cauliflower stem or kohlrabi (optional)
- 6-8 small and tender assorted summer squash, cut into half moons
- 2 sweet peppers, seeded and cut into thin strips
Directions
- Boil 6 quarts of water with 3 tablespoons sea salt (double this if you use a light and flaky salt like kosher salt).
- Add the pasta to your boiling water and give it a good stir.
- In a very large skillet over medium-high heat add 2 tablespoons of olive oil, the onion, a few pinches of salt, plus the sausage and/or cauliflower stems (if using), if not using the sausage add 2 more tablespoons of olive oil. Sauté until the onion is translucent (about 4-5 minutes).
- Add the chopped squash and za'atar and cook for 4-5 minutes more, then add the peppers and cook for another 4-5 minutes, stirring occasionally.
- Check if the pasta is done, then drain, reserving a large cup of the cooking water. If the pasta needs time you can just turn off the heat in your skillet, the residual heat will keep things from getting cold.
- Mix the pasta in with the vegetables and stir well to combine, then start adding the pasta water bit by bit, just until you form a smooth sauce that coats the pasta.
- Plate and garnish with a bit more za'atar if you like.