Subj : 100 Easy Recipes - 29
To   : All
From : Dave Drum
Date : Fri Nov 29 2024 03:09 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Baasto Iyo Suugo Tuuna (Pasta & Spiced Tuna Sauce)
Categories: Vwgwtables, Seafood, Pasta
     Yield: 3 servings

     8 oz Spaghetti
          Fine salt
     2 tb Olive oil
     1 sm White onion; diced
     3 cl (to 4 cl); minced
     5 oz Can tuna in olive oil
     1    Handful of cilantro leaves;
          - rough chopped
     2 tb Store-bought or homemade
          - xawaash blend; (see TIP)
    24 oz Jar tomato sauce or
          - marinara

 In a medium pot, bring salted water to a boil over high
 heat. When the pot of water comes to a boil, add your
 spaghetti and cook to desired level of doneness.

 Meanwhile, in a medium nonstick skillet, warm up the oil
 over medium-high heat. Once the oil is shimmering, add
 the onion and stir occasionally until soft, 6 to 7
 minutes. Once the onion finishes cooking, add the garlic
 and cook, stirring occasionally, until it softens, 2 to
 3 minutes.

 Once the garlic has softened, stir in the tuna with its
 oil, the cilantro, xawaash and ¾ teaspoon salt. Once the
 tuna mixture has heated through, stir in the tomato
 sauce. Simmer, covered, over medium-low heat, stirring
 occasionally, until the sauce has thickened slightly and
 the spaghetti is ready. Stir in a splash of pasta water
 for a looser sauce, if desired. Taste and add more salt,
 if you’d like.

 Drain spaghetti and divide it among plates or bowls. Top
 with the sauce. (The sauce can last up to 4 days in the
 refrigerator.)

 TIP: To prepare your own xawaash blend, add 4 teaspoons
 ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon
 ground black pepper, 1/8 teaspoon ground cloves, 1/8
 teaspoon ground cinnamon and ? teaspoon ground cardamom
 to a small nonstick pan. Toast over low heat, stirring
 continuously, for 1 minute or until the spice mix
 becomes fragrant, then stir in 1/2 teaspoon ground
 turmeric. Makes 2 tablespoons.

 By: Ifrah F. Ahmed

 Yield: 2 to 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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