Ethiopian Berbere Pasta with Injera (Print Version)
Pasta tossed in spicy berbere tomato sauce, finished with crunchy injera breadcrumbs and fresh herbs.
# What You'll Need:
→ Pasta
01 - 350 grams dried penne or rigatoni
02 - Salt, for boiling water
→ Sauce
03 - 2 tablespoons olive oil
04 - 1 medium red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon Ethiopian berbere spice blend
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 400 grams canned crushed tomatoes
10 - 1 tablespoon tomato paste
11 - 75 milliliters vegetable broth or water
12 - 1 teaspoon sugar (optional)
13 - Salt and black pepper, to taste
→ Injera Bread Crumbs
14 - 2 pieces (approximately 60 grams) injera, torn into small pieces
15 - 1 tablespoon olive oil
16 - 1/4 teaspoon berbere spice (optional)
→ Garnish
17 - Fresh cilantro or parsley, chopped
18 - Lemon wedges (optional)
# How to Make It:
01 - Boil the pasta in a generous amount of salted water according to package directions until al dente. Drain, reserving approximately 120 milliliters of the pasta water for later use.
02 - While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped red onion and sauté for 4 to 5 minutes until softened and translucent.
03 - Stir in the minced garlic, Ethiopian berbere spice blend, ground cumin, and smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant.
04 - Incorporate the crushed tomatoes, tomato paste, vegetable broth, and sugar (if using). Season with salt and black pepper to your preference. Allow the sauce to simmer uncovered for 10 to 12 minutes, stirring occasionally, until it reaches a slightly thickened consistency.
05 - Concurrently, prepare the injera bread crumbs. Heat 1 tablespoon of olive oil in a separate nonstick pan over medium heat. Add the torn injera pieces and sauté for 3 to 4 minutes, stirring frequently, until they become crisp and golden brown. If desired, sprinkle with an additional pinch of berbere spice. Remove from heat and set aside.
06 - Add the drained, cooked pasta directly into the sauce. Toss thoroughly to ensure every strand is coated. If the sauce appears too thick, gradually add the reserved pasta water, a small amount at a time, to achieve the desired consistency.
07 - Portion the pasta into serving bowls. Garnish generously with the crispy injera bread crumbs and freshly chopped cilantro or parsley. Offer lemon wedges on the side for an optional bright citrus finish.
# Additional Tips::
01 -
- Ready in just 40 minutes from start to finish
- Uses pantry staples with just a few specialty ingredients
- Perfect balance of spicy, savory, and tangy flavors
- Creates minimal dishes while delivering maximum flavor
02 -
- High in flavor but relatively low in fat compared to cream based pasta dishes
- Can be prepared ahead and reheated with excellent results
- Introduces Ethiopian flavors in an approachable format for those new to the cuisine
- Perfect for meal prep as flavors develop overnight
03 -
- Always toast your berbere spice in oil briefly before adding wet ingredients to awaken its full aromatic potential. I've found this simple step makes the difference between good and exceptional flavor development.
- When making the injera crumbs, watch them carefully as they can go from perfectly crisp to burnt in seconds.
- For the most authentic experience, serve this dish alongside a small portion of traditional Ethiopian lentils or split peas for a complete protein source that honors both culinary traditions.