The BEST Pasta with Vegetables EVER | Spanish Macarrones con Pisto Recipe

This Spanish Pasta with Vegetables, known as Macarrones con Pisto, truly represents what the Spanish Mediterranean kitchen is all about. We´re talking a ton of flavors, made with simple heart-healthy ingredients and all done in just 30 minutes.

What makes this pasta dish stand out above the rest is the sauce. Known in Spain as Pisto Andaluz. Which is basically a Spanish vegetable ratatouille. But the real kicker is the fried egg that tops off the pasta. Which takes things to the next-level.

To make this recipe I used penne pasta. Which is what´s traditionally used. But you can use any type of pasta you like. Just make sure to check the package instructions to ensure you cook your pasta al dente.

TIPS & TRICKS to Make this Recipe: You can serve this pasta warm or even at room temperature. It will hold in the fridge for up to 5 days. Just add in a little water when you reheat it, to bring the sauce back to life.

Key Ingredients & Cookware I used in this Recipe:
PANS I USE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this Spanish Pasta with Vegetables

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Spanish Vegetable Pasta | Macarrones con Pisto

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 2

Calories 964 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/2 cup extra virgin olive oil 120 ml
• 1 onion
• 6 cloves garlic
• 1 green bell pepper
• 1 red bell pepper
• 1 zucchini
• 14.5 oz can tomato sauce 410 grams
• 14.5 oz can diced tomatoes 410 grams
• 1 tsp dried oregano 1 gram
• 8 oz penne pasta 225 grams
• 2 eggs
• pinch sea salt
• dash black pepper
• dash white sugar

Instructions

1. Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

2. Heat a large fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil

3. Meanwhile, roughly chop the onion, roughly chop the garlic and cut the bell peppers and zucchini into small bite-sized pieces

4. Add all the vegetables (except for the zucchini) into the pan with the olive oil, mix the vegetables around and sautee for 4 to 5 minutes, then add in the zucchini, continue to cook for another 3 minutes, then add in the canned tomato sauce, canned diced tomatoes, oregano and season with sea salt, black pepper and a pinch of white sugar, mix together and let it simmer

5. Once the water comes to a boil in the stock pot, add in the pasta, cook until al dente (check package instructions)

6. Meanwhile, heat a small fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil, once the oil gets hot start frying the eggs, making sure to not overcook the egg yolk, then season the eggs with sea salt & black pepper

7. Once the pasta is cooked al dente, transfer the pasta into the pan with the sauce, turn off the heat and mix together until well mixed

8. Transfer the pasta into shallow bowls and top off each one with a fried egg, enjoy!

Nutrition Facts

Spanish Vegetable Pasta | Macarrones con Pisto

Amount Per Serving

Calories 964 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 7g44%

Trans Fat 0.01g

Polyunsaturated Fat 6g

Monounsaturated Fat 28g

Cholesterol 164mg55%

Sodium 1354mg59%

Potassium 1913mg55%

Carbohydrates 121g40%

Fiber 13g54%

Sugar 24g27%

Protein 28g56%

Vitamin A 3666IU73%

Vitamin C 181mg219%

Calcium 207mg21%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

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