Bigoli in Salsa with a Djiboutian Twist

Ingredients

In this Djiboutian adaptation, the traditional Italian Bigoli in Salsa is enhanced with the addition of Djiboutian spices and ingredients. The original dish typically consists of long, thick pasta noodles served with a simple sauce made from onions, anchovies, and olive oil. In the Djiboutian version, the sauce is transformed into a vibrant salsa with the inclusion of tomatoes, garlic, and a blend of aromatic spices commonly used in Djiboutian cuisine. This fusion of flavors creates a dish that is both familiar and exciting, showcasing the best of Italian and Djiboutian culinary traditions. We alse have the original recipe for Bigoli in salsa, so you can check it out.

• 400g (14 oz) bigoli pasta 400g (14 oz) bigoli 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
• 4 tomatoes, diced 4 tomatoes, diced
• 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
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 6g
• Protein: 10g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the bigoli 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 golden brown.
3. 3.
   Add the diced tomatoes to the pan and cook until they start to soften.
4. 4.
   Stir in the ground cumin, ground coriander, ground turmeric, and paprika. Cook for an additional 2 minutes to allow the spices to release their flavors.
5. 5.
   Season with salt to taste and simmer the salsa for about 10 minutes, until the flavors meld together.
6. 6.
   Add the cooked bigoli pasta to the pan and toss until the pasta is well coated with the salsa.
7. 7.
   Serve the Djiboutian Bigoli in Salsa hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Bigoli pasta — Ensure the pasta is cooked al dente to maintain its texture and prevent it from becoming mushy.
• Ground cumin, coriander, and turmeric — Toasting the spices in a dry pan before adding them to the salsa will enhance their flavors.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor and aroma.

Tips & Tricks

• For an extra kick of heat, add a pinch of Djiboutian chili powder or a few dashes of hot sauce to the salsa.
• Experiment with different types of pasta if bigoli is not available. Spaghetti or linguine can be great alternatives.
• Serve the Djiboutian Bigoli in Salsa with a side of Djiboutian flatbread or crusty bread to soak up the delicious sauce.
• Customize the salsa by adding diced bell peppers or a squeeze of lemon juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to prevent drying.

Serving advice

Serve the Djiboutian Bigoli in Salsa as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled fish or chicken for a complete meal.

Presentation advice

Garnish the Djiboutian Bigoli in Salsa with a sprinkle of freshly chopped cilantro to add a pop of color. Serve it in a shallow bowl or on a large platter, allowing the vibrant salsa to shine.