Jordanian-style Spaghetti with a Twist

Ingredients

In this Jordanian adaptation of Spaghetti alla puttanesca, we incorporate local Jordanian spices such as cumin and sumac to infuse the dish with Middle Eastern flavors. Additionally, we serve the spaghetti with a side of creamy labneh, a traditional Jordanian yogurt cheese, to add a unique twist to the dish. We alse have the original recipe for Spaghetti alla puttanesca, so you can check it out.

• 250g (8.8 oz) spaghetti 250g (8.8 oz) spaghetti
• 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
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon sumac 1 teaspoon sumac
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 50g (1.8 oz) pitted black olives, sliced 50g (1.8 oz) pitted black olives, sliced
• 2 tablespoons capers 2 tablespoons capers
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Labneh, for serving Labneh, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 10g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti 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 becomes translucent.
3. 3.
   Add the ground cumin, sumac, and chili flakes to the pan, and cook for another minute to toast the spices.
4. 4.
   Pour in the canned diced tomatoes, sliced black olives, and capers. Stir well to combine.
5. 5.
   Reduce the heat to low and let the sauce simmer for about 15 minutes, allowing the flavors to meld together. Season with salt and freshly ground black pepper to taste.
6. 6.
   Add the cooked spaghetti to the pan and toss until the pasta is evenly coated with the sauce.
7. 7.
   Serve the Jordanian-style spaghetti hot, garnished with fresh parsley, and accompanied by a side of creamy labneh.

Treat your ingredients with care...

• Labneh — If you can't find labneh, you can substitute it with Greek yogurt or a thick strained yogurt.

Tips & Tricks

• For an extra kick of heat, add more chili flakes or a pinch of cayenne pepper.
• If you prefer a smoother sauce, you can blend the canned diced tomatoes before adding them to the pan.
• Feel free to add other vegetables such as bell peppers or zucchini to the sauce for added texture and flavor.
• Serve the spaghetti with a sprinkle of grated Parmesan cheese for a touch of indulgence.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Jordanian-style spaghetti hot, garnished with fresh parsley, and accompanied by a side of creamy labneh. This dish pairs well with a fresh green salad and warm Arabic bread.

Presentation advice

To enhance the presentation, twirl the spaghetti onto individual plates using tongs or a fork to create a visually appealing mound. Garnish with a sprig of fresh parsley and a dollop of labneh on the side.