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Eat & Enjoy - Pasta recipes from around the world

From Afghanistan

Spaghetti with a tomato and meat sauce




Meat Sauce (Keema) :

​1/2 cup. oil

1 lg. onion, finely chopped

1-1 1/2 lb. ground beef

1 cup. water

1/2 cup. tomato puree

Salt & pepper to taste

Plain Yoghurt

3-4 cloves crushed garlic


Heat oil in large pan and fry onion until transparent and soft. Add meat and stir until crumbly. Cook until juices evaporated and meat browns slightly. Reduce heat and add tomato puree and water. Cover and simmer for 20 minutes, then remove cover and simmer until moisture evaporates. Mixture is slightly oily. Keep hot.

To make the Yoghurt SAUCE (Chakkah) :

3-4 cloves crushed garlic


Mix the drained yoghurt and garlic in a bowl and add salt to taste.

Cook spaghetti according to directions on the packet

Serve spaghetti with meat sauce and top with yoghurt sauce. Sprinkle with mint.

a Sicilian Classic

Casarecce Pasta with Pesto, Aubergine and Slow Roasted Tomatoes



2 cups cherry tomatoes,

sea salt and freshly ground black pepper

1 small to medium aubergine, cut into ½ inch cubes

5 tablespoons extra virgin olive oil, divided

1½ ounce chunk of Parmigiano-Reggiano cheese

1 ounce raw unroasted almonds (just less than ¼ cup)

1 cup packed fresh basil leaves, plus more for garnish if desired

8 ounces Casarecce pasta

1 tablespoons capers packed in salt, rinsed


Preheat oven to 350° F.  Line two rimmed baking pans with heavy duty foil. Lightly spray with cooking spray. Slice cherry tomatoes in half, lengthwise.  Place on one baking sheet, cut side up. Sprinkle with about ¼ teaspoon sea salt and ¼ teaspoon black pepper.  On the other sheet, place the aubergine cubes and toss with 2 tablespoons of olive oil. Sprinkle with ¼ teaspoon sea salt and ¼ teaspoon black pepper.  Toss thoroughly.  Place the pans in the oven and roast the aubergines for 30 minutes, until soft. Roast the tomatoes for 45 - 50 minutes, until the tomatoes have collapsed and some are crisping at the edges.  

While the vegetables are roasting, bring a large pot of salted water to a boil for the pasta and make the pesto.  In a food processor, place the chunk of Parmigiano cheese and the almonds and grind until fine.  Add the basil and a pinch of sea salt and pepper and process just a little.  Add 3 tablespoons of olive oil, slowly, in the feed tube and process just until blended.  

Boil the Casarecce pasta for about 10 minutes, until just al dente. Remove the pasta with a strainer to a large bowl,  but keep the pasta water.  Add the pesto and toss thoroughly.  It will be thick, so add about ¼ cup of hot pasta water to the pasta and keep tossing, until the pesto loosens up and has thoroughly coated the pasta. Keep adding hot pasta water, just a tablespoon at a time, if you need to.  Add the roasted aubergine, tomatoes and capers and toss gently.  Taste and add more sea salt if desired. Garnish with fresh basil leaves if desired.

From Bangladesh

​Bengali tomato pasta Indian-Qaida.


Penne pasta -

3 cups onion -

1 (kucano) carrots - boiled

1 medium (Slice the cooked),

tomatoes -

two garlic -

4-5 green chillies -

1 Tablespoon curry powder -

1 teaspoon of tomato sauce -

1 tablespoon oil,

salt to taste teaspoon coriander -

1 tablespoon cheese kucano korano -

12 cups of hot water, lightly boil and peel the tomato


Boil the pasta with salt and oil.

Heat the oil in a bowl and add the  onion and fry the boiled carrots.

Meanwhile, mix the tomatoes, garlic, chilli  together to create a paste.  then add to  carrot and onion to the paste mixture 

Cook for a few minutes.the curry powder, salt, tomato sauce..  Add the pasta and toss them altogether. Serve over hot penne pasta topped with cheese and oregano.

From the Gambia

Spaghetti With Meat




1/4 Litre of oil

1 Stock cube

2 teaspoons of salt

10g of pepper powder

1/2kg of meat

400g of spaghetti

2 onions
2 potatoes




Cook the spaghetti a pan of boiling water for 10-15 minutes and remove it, put it in a bowl and cover it and wait for the soup.


Put the oil on the heat and wait  wait for 4-5mins, fry your meat for 30mins, remove it out and fry the potatoes, then remove the potatoes  and put all of the rest of your ingredient and cook for 20-30mins put your meat again and add little bit of water and cook for 10mins put your spaghetti and mix all together and wait 5mins your pasta dishes is ready. 

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