Spaghetti Sambal Tomat: Spaghetti with Indonesian Tomato Sambal (Vegan)

Ingredients

• 5large tomatoes
• 5big red chillies
• 7large shallots, peeled
• 3 clovesgarlic, peeled
• 5 tbspvegetable oil
• 350 gpasta
• to tastesalt
• 2tomatoes, chopped (optional)
• 2 tbspcoriander leaves (optional)

Instructions

1. 1

   Boil the pasta

   Bring a large pot of water with salt to the boil. Cook the spaghetti until done, about 15 minutes, then drain and set aside.

2. 2

   Chop the vegetables

   Roughly chop the tomatoes, chillies, shallots and garlic.

3. 3

   Heat the oil

   Warm the vegetable oil in a wok or pan over medium heat.

4. 4

   Add the vegetables

   Put the chopped tomatoes, chillies, shallots and garlic into the pan.

5. 5

   Cook the mixture

   Sauté for around 8 minutes, until the tomatoes and chillies are well cooked.

6. 6

   Blend the sambal

   Transfer the cooked mixture to a blender and blend until smooth.

7. 7

   Combine and serve

   Pour the sambal over the spaghetti and serve. Garnish with the optional chopped fresh tomatoes and coriander leaves.

What is spaghetti sambal tomat?

Sambal is a family of Indonesian chilli condiments, often made by cooking chillies with aromatics and other ingredients. Sambal tomat brings tomato into that mix, giving it a rounded, savoury flavour.

This version uses the cooked tomato mixture as a smooth pasta sauce. Spaghetti is not a traditional sambal ingredient; it makes this a simple fusion-style meal that brings a familiar noodle shape together with Indonesian-inspired flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 557 calories, 15g protein, 111g carbs, 17g fat.

Most of the carbohydrates come from the pasta, while the vegetable oil supplies much of the fat. Pasta also provides most of the protein, with tomatoes, shallots and chillies contributing smaller amounts. Serve it with a generous side of vegetables for a more balanced plate.

The ingredients that build the sauce

Tomatoes: the five tomatoes cooked into the sambal provide its juicy base and mellow some of the chilli heat. The optional chopped tomatoes are added at the end for a fresher, chunkier finish.

Aromatics: red chillies bring the heat, while shallots and garlic give the sauce depth. For a milder result, remove the chillies’ seeds before chopping or use less chilli.

Oil: frying the vegetables in oil helps soften them and carry their flavours through the blended sauce.

Cook the vegetables until soft

Even rough chopping helps the tomatoes, chillies, shallots and garlic cook at a similar pace. Keep the pan over medium heat and sauté for around 8 minutes, until the vegetables are well cooked.

If the mixture starts to catch before the tomatoes have softened, lower the heat and stir it more often. The aim is tender vegetables that blend readily, not browned or crisp ones.

Blend to the texture you like

Blending the cooked vegetables until smooth makes a sauce that coats the spaghetti evenly. Let the mixture stop bubbling before transferring it to the blender, and follow your blender’s instructions for handling hot food.

For a thicker, less uniform sauce, blend briefly rather than aiming for a completely smooth finish. The recipe calls for a smooth blend, so check that there are no large pieces of shallot or chilli left.

Time the pasta and sauce

The method allows about 15 minutes to cook the spaghetti and around 8 minutes to sauté the vegetables. Start the pasta first, then chop and cook the sauce while it boils if you want to keep the preparation moving.

Use the pasta’s packet directions as a doneness guide, as shapes and brands can take different lengths of time. Drain it once cooked and set it aside while you finish blending the sauce.

Serving and finishing

Pour the blended sambal over the drained spaghetti and serve while hot. Tossing the pasta and sauce together before serving can help distribute the coating.

The optional chopped tomatoes and coriander leaves add a cool, fresh contrast to the cooked chilli sauce. A simple green salad or steamed vegetables make an easy accompaniment.

Recipe notes & tips

• Remove the chilli seeds before cooking if you prefer less heat.
• Chop the vegetables to roughly similar sizes so they soften at a more even pace.
• Use a large pot of water so the spaghetti has room to cook.
• Blend the cooked vegetables until they reach the smooth texture described in the method.
• Add the optional chopped tomatoes just before serving to keep their fresh texture.
• Taste the sauce before serving and adjust the salt to your preference.

Variations

• Milder sambal: Use fewer chillies or remove their seeds before chopping.
• Chunky sauce: Blend the cooked vegetables briefly, stopping while some small pieces remain.
• Fresh finish: Add the optional chopped tomatoes and coriander leaves just before serving.
• Different pasta: Use another pasta shape and cook it according to its packet instructions.
• More vegetables: Serve with steamed greens or a side salad.

Common mistakes to avoid

• Under-cooked vegetables: Blend only after the tomatoes and chillies are well cooked and softened.
• Scorching the mixture: Keep the heat at medium and stir as the vegetables sauté.
• Uneven cooking: Avoid leaving very large chunks among much smaller pieces.
• Over-blending: Stop once the sambal is smooth rather than blending longer than needed.
• Overcooked pasta: Check the spaghetti as it cooks and drain it when done.
• Too much chilli heat: Remove the seeds or reduce the number of chillies before cooking.

How to store

Refrigerate leftover spaghetti and sambal in an airtight container for up to 3 days. Reheat gently in a pan or microwave until hot throughout; add a small splash of water if the pasta seems dry. Store the sambal separately from the pasta when possible for the best texture.

Frequently asked questions