Shakshuka Pasta

A cozy, one-pan pasta inspired by shakshuka — with slow-simmered tomato sauce, silky tahini, fresh herbs, and the option to add jammy baked eggs and feta.

Serves 2-4

INGREDIENTS

• ½ box pasta (about 8 oz.)
• 1 (16 oz.) jar Saturday Sauce
• ½–¾ cup reserved pasta water
• ~½ cup Seed + Mill tahini (drizzling is easiest from their squeeze bottle)
• Fresh parsley and mint, roughly chopped
• Nigella seeds, for serving

Optional additions (non-vegan version)

• 3-4 eggs
• Crumbled feta

DIRECTIONS

1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ¾ cup pasta water before draining.
2. Add Saturday Sauce to a large skillet or oven-safe pan over medium heat. Stir in about ½ cup pasta water and 1 tablespoon tahini until smooth and glossy.
3. Add cooked pasta and toss until evenly coated. Add more pasta water as needed to loosen the sauce.

Vegan Version

1. Transfer to bowls and top with fresh parsley, mint, an extra drizzle of tahini, and nigella seeds.

Shakshuka-Style Version with Eggs + Feta

1. Preheat broiler. Make 3 small wells in the pasta mixture and crack eggs directly into the pan.
2. Place under the broiler for 3–5 minutes, or until egg whites are set and the top is lightly crisped.
3. Finish with parsley, mint, more tahini, feta, and nigella seeds before serving.