Jollof Spaghetti
This dish is perfect when you’re craving bold, savory flavors but don't want to spend long hours in the kitchen. Make this jollof spaghetti as a quick lunch or a one pot meal and pair with peppered turkey for ultimate enjoyment!
Jollof Spaghetti
If jollof rice is the life of the party, jollof spaghetti is its underrated yet equally talented sibling (the one that doesn’t require much attention but always delivers). It’s simpler to make, requires a shorter cook time, and is just as delicious. This jollof spaghetti is a hidden gem that deserves a spot in your weekly meal plan as it’s quick and easy to make, satisfying, and oh-so-delicious. It’s the perfect quick meal and it’s always a guaranteed hit.
Why ‘rice’ to the occasion when spaghetti can steal the show
This dish is perfect when you’re craving bold, savory flavors but don’t want to spend long hours in the kitchen. Make this jollof spaghetti as a quick lunch or a one pot meal and pair with peppered turkey for ultimate enjoyment! Give this recipe a try, and let me know how it turns out in the comments. I’d love to hear your thoughts.
Let’s get into it.
Ingredient Modifications and Substitutions
Pasta: I used spaghetti but you can any pasta you have on hand – penne, rigatoni, or even linguine. Whole wheat or gluten-free pasta are excellent alternatives or you can use spiralized zucchini as a low carb substitute.
Tomato Paste: I’m a big fan of using tomato paste for their depth of color and flavor. If you prefer fresh tomatoes, you can use boiled down tomatoes instead. Keep in mind that skipping tomato paste entirely will make the dish less red but you can fix that with a dash of paprika.
Pepper mix: the blended tomatoes, bell peppers, scotch bonnet peppers and onions create a well balanced base for this pasta dish.
Tomatoes: If you don’t have fresh tomatoes, use canned tomatoes (about 400g). They are less tangy, work just as well and often make the sauce even richer.
Bell peppers: I love using bell peppers as they add a subtle sweet taste to the pasta. You can use tatashe or skip altogether if you don’t have any on hand. Remember to take out the seeds and stems as they tend to make the sauce taste bitter.
Scotch bonnet: You can substitute scotch bonnet peppers with habanero peppers. For milder heat, use just one pepper or remove the seeds from the peppers.
Spices and Seasoning: in this recipe, I’m keeping it fairly simple by using salt, bullion cubes, curry, thyme, ginger powder and onion powder. Feel free to mix and match with your favorite seasonings and spices.
Oil: Any neutral cooking oil works here, I typically use vegetable oil.
Tip: if you choose to boil the pasta before making the sauce, run the cooked pasta under cold running water for a few minutes to stop the cooking process and avoid soggy/overcooked spaghetti.
Why you’ll love this recipe
It’s Quick and Easy: Unlike jollof rice, which can take a while to perfect, jollof spaghetti comes together in no time. It’s pretty laid back and perfect for when you’re craving a low effort meal.
Totally Customizable: You can make this dish your own—swap out spaghetti for any pasta of choice. Penne, macaroni, spiralized zucchini? The possibilities are endless.
Packed with Flavor: The rich, spicy tomato sauce hits all the right notes -savory, smoky, and just a little sweet.
One-Pot Meal: Can be made as a one pot meal keeping cleaning up and doing dishes to a minimum.
make spaghetti Jollof in 4 easy steps
Prepare the Sauce:
• Peel and chop the onions. Rinse the tomatoes, bell peppers, and scotch bonnet peppers. Remove the seeds and stems from the peppers.
• Blend the tomatoes, bell peppers, onions, and scotch bonnet peppers until smooth.
Fry the Tomato Paste:
• Heat oil in a pot over medium heat, then add the minced garlic and fry until fragrant.
• Add the tomato paste and fry for about 5 minutes to deepen the flavor.
Cook the Sauce:
• Add the blended pepper mix to the pot, followed by the seasonings (bouillon, salt, thyme, curry powder, onion powder). Cook for 5–7 minutes.
• Reduce heat and let the sauce simmer for another 10 minutes to allow the flavors to meld.
Boil the Spaghetti:
• Bring 6 cups of water to a boil in another pot. Add 1 tsp of salt and cook the spaghetti for 5 minutes, until al dente. Drain, but save a cup of pasta water for later.
Combine the Pasta and Sauce:
• Add the cooked spaghetti to the sauce, tossing well to coat every strand in that rich, jollof goodness. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
Simmer and Serve:
• Allow the pasta to simmer in the sauce for 5–7 minutes, then transfer to a serving dish and enjoy!
Tip: save your pasta water, you may need it to loosen the sauce later
How to Serve
This dish really comes together when paired with your favorite sides and proteins. Here’s a couple of suggestions:
Pair It with Proteins: Add some juicy grilled chicken, crispy fried fish, boiled eggs or my personal favorite- peppered turkey.
Add Veggies: make the dish even more vibrant by adding in some colorful sweet bell peppers, steamed broccoli, or even some leafy greens. It’s a great way to add extra nutrients to the dish.
Make it post worthy: Garnish with fresh parsley or cilantro for that Instagram-worthy finish. Feeling indulgent? Sprinkle some grated parmesan or cheddar for a cheesy finish.
Dodo is always a good idea: Serve it alongside fried plantains. You cannot go wrong with plantain as a side dish.
Common mistakes to avoid
Making spaghetti jollof is pretty straightforward, but even the best of us can hit a few bumps along the way. Here are some common mistakes to avoid
- Cook your pasta to al dente (cooked but firm) so it doesn’t turn to mush when it simmers in the sauce. A quick rinse with cold water after boiling helps stop the cooking process.
- Spaghetti jollof is all about the sauce. Make sure you’ve got enough to coat every strand and avoid dry spaghetti.
- Pasta water is liquid gold. It helps loosen up your sauce without diluting the flavor. Always save a cup before draining the pasta.
- Frying the tomato paste and blended pepper mix is non-negotiable. It deepens the flavor and takes your sauce from basic to bold. Don’t rush this step!
- When combining, mix your pasta thoroughly in the sauce. Toss it well to make sure every strand is coated in that rich, jollof goodness.
Storage
To store spaghetti jollof, let it cool completely, then transfer it to an airtight container. Keep it in the fridge for up to 3-4 days or freeze for longer.
Ingredients
- 3 medium tomatoes
- 2 bell peppers I prefer red for their sweetness
- ½ onion
- 4-5 scotch bonnet peppers adjust to your heat tolerance
- 3 tablespoons oil
- 100 g tomato paste
- 3 cloves garlic minced
- 1 teaspoon curry powder
- 1 teaspoon thyme
- ½ teaspoon salt
- 1 teaspoon onion powder
- 400 g spaghetti
- 1 teaspoon salt
- 6 cups water
Instructions
- Prepare your ingredients by peeling the dry skins off the onions and rinsing your tomatoes, pepper, and bell peppers. Be sure to remove the seeds and stems from the bell peppers as they make the sauce taste bitter.
- Add your tomatoes, bell peppers, scotch bonnet and onions into a blender and blend until smooth. Reduce the quantity or remove the seeds of the scotch bonnet peppers if you’d like to reduce the heat level.
- Heat up your oil in a pot, add minced garlic and fry until fragrant. Next, add in your tomato paste and fry for about 5minutes to remove the raw/tart taste.
- Add in your pepper mix, season with bouillon cube, salt, thyme, curry powder, onion powder, garlic powder and for about 5-7minutes, reduce the heat and allow to simmer for another 10minutes.
- While the sauce is simmering, bring a pot of water to a boil, add in your spaghetti and a tablespoon of salt.
- Allow to boil for about 5 minutes until it’s cooked but not soft. Drain and set aside, reserving some pasta water in case you need to loosen the sauce later.
- Add the cooked pasta to the skillet with the sauce, toss well to ensure every strand is coated. If the sauce feels too thick, channel your inner pasta queen and add a splash of the tears of the gods(pasta water) water until you reach your desired consistency.
- Transfer your pasta to a serving dish and enjoy it warm.
Did you make this recipe?
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