Baasto iyo suugo (Somali Pasta with Tomato Sauce)

Ingredients

• 250g (8.8 oz) pasta 250g (8.8 oz) pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt, to taste Salt, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 62g (8g sugars)
• Protein: 10g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. 3.
   Add the canned diced tomatoes to the pan, along with the ground cumin, ground coriander, ground turmeric, and salt. Stir well to combine.
4. 4.
   Reduce the heat to low and let the sauce simmer for about 15 minutes, allowing the flavors to meld together.
5. 5.
   Add the cooked pasta to the pan and toss until it is well coated with the tomato sauce.
6. 6.
   Serve the baasto iyo suugo hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Pasta — Cook the pasta until al dente to ensure it retains a slight bite and doesn't become mushy.
• Canned diced tomatoes — Opt for high-quality canned tomatoes for the best flavor. If desired, you can also use fresh tomatoes, peeled and diced.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the tomato sauce.
• Feel free to add vegetables such as bell peppers or mushrooms to the sauce for extra flavor and nutrition.
• If you prefer a smoother sauce, you can blend the canned diced tomatoes before adding them to the pan.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Baasto iyo suugo is best served hot, straight from the pan. It can be enjoyed as a standalone meal or paired with a fresh salad or bread on the side.

Presentation advice

To make the dish visually appealing, garnish the baasto iyo suugo with a sprinkle of fresh cilantro or parsley. Serve it in a shallow bowl to showcase the vibrant red color of the tomato sauce.