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
Spanish Vegetable Pasta | Macarrones con Pisto
- 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
Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat
Heat a large fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
Meanwhile, roughly chop the onion, roughly chop the garlic and cut the bell peppers and zucchini into small bite-sized pieces
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
Once the water comes to a boil in the stock pot, add in the pasta, cook until al dente (check package instructions)
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
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
Transfer the pasta into shallow bowls and top off each one with a fried egg, enjoy!
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Can I cook the yoke through?01 . Jan . 2023
Spain on a Fork
Yes! You can cook the eggs to your liking 🙂 Much love03 . Jan . 2023
28 . Dec . 2022
964 calories per serving?
Cant wait to make this soon for me can i skip green and red bell peppers as am not a big fan of green and red bell peppers i never had pasta with vegetables before i love pasta soooooooooooooooo much perfect for my after office meals love your recipes as always brightens up my day everyday after work26 . Dec . 2022
Spain on a Fork
Sounds great Ramya! Happy holidays 🙂 Much love27 . Dec . 2022
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