This Koshary Inspired Egyptian Pasta is our spin on classic koshary. We incorporated all of the traditional flavors of the popular Egyptian dish and turned it into an easy meal that our families absolutely adore — and we’re sure yours will, too!
What is Koshary Inspired Egyptian Pasta?
Koshary is Egypt’s national dish and a beloved staple in our homes. The simple Egyptian street food consists of lentils and rice (and sometimes chickpeas and pasta), all smothered in a hearty and spicy tomato sauce that’s brightened up with a touch of vinegar and then garnished with crispy fried onions. It’s like a giant hug in a bowl.
Given our love for easy pasta dishes and our adoration of koshary, we decided to make a mashup of the two for an out-of-this-world dish that takes comfort food to the next level. We use two types of pasta to get just the right texture and then mix them together with a tomato-based sauce packed with all of the warm, earthy, and bright flavors of traditional koshary. It’s a breeze to make and is guaranteed to warm you up from the inside!
Ingredients You Need
- Uncooked
Spaghetti – This pasta brings the classic texture and bite that’s essential for a hearty koshary inspired dish! - Uncooked Ditalini – These tiny pasta tubes are perfect for soaking up all the rich flavors of the sauce and spices.
- Avocado Oil – We like to use this for frying the onions but you can use any neutral oil you like.
- Medium Red or Yellow Onions, Diced – Fried onions add a bit of texture and sweet flavor to the sauce.
- Tomato Paste – Since it’s jam-packed with concentrated tomato flavor, tomato paste gives the sauce the robust punch that’s characteristic of traditional koshary.
- Tomato Sauce – We use the sauce to create a smooth consistency that coats every strand and tube of pasta perfectly!
- Garlic – Be sure to mince the garlic finely and evenly so that it’s evenly dispersed in the sauce.
- Salt – Just a little salt brings out the natural sweetness of the tomatoes and onions.
- Black Pepper – Pepper adds a subtle heat to the dish.
- Cumin – We love how cumin adds an earthy warmth that is characteristic of Egyptian cuisine.
- Vinegar – Just a bit of vinegar adds a tangy acidity that perfectly balances the richness of this pasta.
- Water – We use water both to cook the pasta and to slightly thin the sauce.
- Hot Sauce, for Serving – This is optional but highly recommended for those who like a bit of heat—it’s the final touch that lets you customize your koshary inspired pasta just the way you like it!
How to Make Koshary Inspired Egyptian Pasta
- Make Pasta. Once water has been brought to a rolling boil, place the
spaghetti in the pot. After 2 minutes, also add the ditalini and cook until al dente. Then drain and set aside. - Fry Onions. Pour the avocado oil into a deep pan. Once heated, add the onions and fry. When they become golden brown, use a slotted spoon to transfer them from the pan to a paper towel-lined plate.
- Prepare the Sauce. In the same pan, combine the tomato paste, tomato sauce, and minced garlic. After stirring the mixture and cooking briefly, sprinkle in salt, pepper, and cumin. Then pour in the vinegar and water and let it simmer for a few minutes.
- Assemble. Fold the cooked pasta and half of the fried onions into the sauce and stir until the pasta is coated.
- Serve. Serve family-style or in individual bowls with the rest of the fried onions sprinkled over top and hot sauce on the side.
Variations
- Roasted Vegetables – Toss in roasted eggplant, bell peppers, or zucchini for extra flavor and texture.
- Broth – Use vegetable or chicken broth instead of water for cooking the noodles.
- Heat – Amp up the spiciness by adding more hot sauce or crushed red pepper flakes.
- Herbs – Add fresh herbs like basil, oregano, and parsley.
- Cheese – Sprinkle parmesan or feta cheese over top.
- Chickpeas – For some plant-based protein, try mixing some chickpeas into the sauce.
Can I Store Leftovers?
You can store leftovers, but if it’s possible, you may want to store the sauce separately from the pasta so that the noodles don’t absorb the sauce and take on a different texture.
Once cooled, place the koshary in an airtight container and refrigerate for up to 3 days.
Freeze leftover koshary for up to 3 months in a freezer-safe container or resealable bag.
More Easy Pasta Recipes
To know us is to know we can’t get enough pasta! If you’re on the prowl for more super simple pasta recipes, take a peek at these!
Koshary-Inspired Egyptian Pasta
Equipment
- 1 Frying Pan
Ingredients
- ½ pound uncooked spaghetti
- ½ pound uncooked ditalini
- 1/4 cup avocado oil
- 2 medium red or yellow onions diced
- 6 ounces tomato paste
- ½ cup tomato sauce
- 4 cloves garlic minced
- Salt to taste
- Black pepper to taste
- 1 teaspoon cumin
- 1 Tablespoon vinegar
- 1 cup water
- Hot sauce for serving
Instructions
- In a large pot, bring water to a boil and season with 1 tablespoon of salt. Add the spaghetti and cook for 2 minutes. Then add the ditalini and cook for an additional 8 minutes, or until both pastas are al dente.½ pound uncooked spaghetti, ½ pound uncooked ditalini
- Heat ¼ cup of avocado oil (or substitute with vegetable or any neutral oil) in a deep pan over medium heat. Fry the diced onions until golden brown. Remove the onions and drain on a paper towel, setting them aside.1/4 cup avocado oil, 2 medium red or yellow onions
- Return the pan to the stovetop, removing excess oil if necessary. Add the tomato paste, tomato sauce, and minced garlic, frying for 1-2 minutes. Then add salt, pepper, cumin, vinegar, and water, allowing the mixture to simmer for 3-4 minutes.6 ounces tomato paste, Salt to taste, Black pepper to taste, 1 teaspoon cumin, 1 Tablespoon vinegar, 1 cup water, ½ cup tomato sauce, 4 cloves garlic
- Mix in half of the fried onions, then add the cooked pasta to the pan, stirring well to combine.
- Garnish with the remaining fried onions before serving.Hot sauce