Italian Influenced Libyan Pasta

The period of Italian colonization in Libya, which extended from 1911 to 1943, has played a significant role in shaping the country's culinary landscape. Italy's cultural and historical ties with Libya are evident in the cuisine, which has been heavily influenced by Italian ingredients, cooking techniques, and flavors. 

The Italian influence on Libyan food can be seen in dishes such as pasta with tomato sauce, pizza, and risotto, which have become popular in some parts of the country. 

The legacy of Italian rule is also evident in the use of olive oil, cheese, and other dairy products, which were introduced to Libya during this period. Overall, the Italian occupation has left a lasting impression on Libya's food culture and continues to shape how Libyan food is prepared and enjoyed today.

Italian-influenced Libyan North African Pasta Sharba Libya.

Sharba Libya is a spicy recipe made with pasta, chickpeas, tomatoes, garlic, cumin, and coriander. Sharba Libya, the pasta and chickpea combination itself, is a fusion of Italian and Libyan elements. Pasta is a staple in Italian cuisine, and its incorporation into Libyan dishes directly results from the historical ties between the two cultures. 

Using tomatoes, garlic, and spices in the Sharba Libya recipe also aligns with Italian and Libyan culinary practices. Tomatoes, introduced to Europe by way of the Americas, became a prominent ingredient in Italian cooking and found their way into many Libyan dishes during the colonial period.


Libyan Spicy Tomato Pasta - Sharba Libya Ingredients and Instructions.


1 cup canned chickpeas

1 cup small pasta like ditalini

1 large onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 14 oz can diced tomatoes

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt and pepper to taste

6 cups vegetable or chicken broth

Fresh parsley, chopped (for garnish)


Drain and rinse the chickpeas before cooking. In a large pot, heat olive oil over medium heat. Add finely chopped onions and minced garlic. Sauté until the onions are soft and translucent.

Stir in ground cumin and coriander. Cook for an additional minute to release the flavors.

Add the soaked and drained chickpeas to the pot. Pour in the diced tomatoes, including the juice. Stir well to combine.

Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.

Cover the pot and let it cook for about 45 minutes to 1 hour or until the chickpeas are tender.

In a separate pot, cook the pasta according to the package instructions. Drain and set aside.

Add the cooked pasta to the chickpea soup. Stir well and let it simmer for an additional 5-10 minutes to allow the flavors to meld.

Season the soup with salt and pepper to taste. Adjust the seasoning as needed. Garnish with chopped fresh parsley. Ladle the Sharba Libya into bowls and serve hot.

Italian influence on Libyan food is seen in dishes such as pasta with tomato sauce like Sharba Libya pasta with chickpea is Libyan Italian influenced.


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