Are you looking for tasty dukkah recipes? Try this olive and dukkah pasta — an unusual Egyptian–Italian fusion that’s ideal for vegetarian and vegan diets.
I first discovered dukkah in a spices class where we dipped pitta in oil and then into small bowls of dukkah. The crunchy, nutty, spicy mix stuck to the bread and I was hooked. Since then I’ve experimented with dukkah at home and found it is fantastic sprinkled on pizza, salads, soups, bread — and pasta. A spoonful of dukkah on a tomato pasta adds the same satisfying texture as breadcrumbs but with more spice and depth.
What is dukkah?
Dukkah is a blend of roasted nuts and seeds — often sesame seeds and hazelnuts — combined with whole spices such as cumin and coriander, then crushed or ground into a coarse, aromatic seasoning. It makes a delicious finish for this tomato-based pasta.
Ingredients for olive and dukkah pasta
For this simple vegan dukkah pasta you will need:
- Pasta — any shape works; spaghetti or linguine are good choices.
- Olive oil — I prefer olive oil for Mediterranean flavours, but use your preferred cooking oil.
- Green pepper — or substitute red, yellow or orange pepper.
- Baby plum tomatoes — cherry tomatoes or tomato wedges also work.
- Garlic — fresh cloves, thinly sliced, give the best flavour when briefly fried in the oil.
- Olives — a mix of green and black is nice but use whichever you like.
- Tomato purée — for body and colour.
- Dukkah — store-bought is convenient, or make your own if you prefer.
How to make olive and dukkah pasta
This pasta is quick and easy — the sauce cooks while the pasta boils.
1. Put the pasta on to boil in salted water.
2. In a large frying pan or wok, heat the olive oil. Add the sliced pepper and cook until slightly blistered, stirring occasionally.
3. Add the thinly sliced garlic and fry for a minute until fragrant.
4. Add the tomatoes and cook briefly; you want them to keep some shape so they give bursts of juiciness when you bite into them.
5. Stir in the tomato purée and a splash of the reserved pasta cooking water to create a light sauce. Add the olives and most of the dukkah, reserving some to finish the dish.
6. Drain the pasta and toss it into the pan so the sauce coats the noodles evenly. Serve hot, sprinkled with the remaining dukkah for crunch and spice.
Variations and adaptations
This recipe is flexible. Swap or add vegetables — peas, baby sweetcorn, aubergine or courgette work well. For more heat, add one or two chopped chilli peppers with the garlic. If you eat dairy, crumbled feta would be a pleasant garnish, though the dish is delicious without cheese and remains lighter and more refreshing without it.
Where to buy dukkah
Dukkah is increasingly easy to find and is stocked by most large supermarkets and many delis. If you can’t find it locally, making a quick blend of roasted sesame seeds, hazelnuts (or almonds), cumin and coriander yields a great homemade alternative.
Cheese or no cheese?
The nutty crunch and spice of dukkah mean this pasta doesn’t need cheese to be satisfying. If you want a cheese note, crumbled feta complements the olives and tomatoes, but most people find the dukkah provides plenty of flavour on its own.
Storing leftovers
Store any leftover pasta in an airtight container in the fridge for up to three days. Reheat gently in the microwave or in a covered oven dish. The pasta also tastes good cold as a quick pasta salad, making it a handy packed lunch option.
More pasta recipes
If you enjoy quick midweek pasta, try other vegan-friendly ideas such as avocado spaghetti with chilli and lemon, harissa pasta with roasted vegetables, or spicy tomato pasta for different flavour profiles.
Recipe
Olive and Dukkah Pasta Recipe
Corina Blum
Ingredients
- 180 g pasta
- 1 tablespoon olive oil
- 1 green pepper, sliced
- 15 baby plum tomatoes, some whole and some halved
- 1 clove garlic, thinly sliced
- 60 g olives
- 2 tablespoons tomato purée
- 2 tablespoons dukkah
Instructions
- Put the pasta on to boil in salted water.
- In a large pan heat the oil, add the sliced green pepper and stir until slightly blistered. Add the garlic and cook for another minute.
- Add the tomatoes and cook briefly so they keep their shape for a juicy bite.
- Stir in the tomato purée and a splash of pasta cooking water to make a light sauce.
- Add the olives and most of the dukkah, then toss in the drained pasta so it is well coated with sauce.
- Serve topped with the remaining dukkah.
Notes
Nutritional information is approximate and provided as a guideline.
Nutrition
Keep in touch
If you make this olive and dukkah pasta or any of my other recipes, I’d love to hear your feedback. Your notes help improve recipes and inspire new ideas.