Ethiopian-Inspired Spiced Pasta with Berbere Tomato Sauce

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Penne pasta tossed in a robust Ethiopian berbere-spiced tomato sauce, combining the warmth of African spices with Italian pasta for a fusion delight. This Ethiopian-inspired pasta recipe, ready in about 30 minutes, pairs penne pasta, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 ounces penne pasta
• 3 tablespoons olive oil
• 1 medium (1 cup) yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons berbere spice blend
• 1 1/2 cups tomato sauce
• 1 cup crushed tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup grated Parmesan cheese

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Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 ounces penne pasta and cook for 10-12 minutes until al dente, then drain and set aside.
2. Step 2: Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering.
3. Step 3: Add 1 cup diced yellow onion and sauté for 5 minutes until softened and translucent.
4. Step 4: Stir in 4 minced garlic cloves and 2 tablespoons berbere spice blend, cooking for 1 minute until fragrant without burning the spices.
5. Step 5: Pour in 1 1/2 cups tomato sauce and 1 cup crushed tomatoes, stirring well to combine. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
6. Step 6: Reduce heat to low, simmer the sauce for 10 minutes until it thickens slightly and the flavors meld.
7. Step 7: Add the cooked penne pasta to the skillet and toss gently to coat the pasta evenly with the sauce.
8. Step 8: Stir in 1/4 cup chopped fresh basil leaves and sprinkle 1/2 cup grated Parmesan cheese over the pasta. Toss once more until the cheese melts slightly and coats the pasta.
9. Step 9: Serve immediately with extra Parmesan and basil if desired.