Spaghetti always goes down a treat with the kids for dinner. It really doesn’t matter what type of sauce – just as long as there’s long, worm-like pasta. What is it with kids and eating worms?
Anyway, this is a modified dish of ‘Dry Soup of Thin Noodles’ from What’s Cooking Mexican. It’s a cheap, quick and easy dinner – perfect for lazy weekends when you want good food but don’t want to be in the kitchen for hours. You can make it even lazier if you use pre-chopped onions and peppers (I keep a bag of each in the freezer).
This recipe easily feeds a hungry family of four with leftovers (keep in fridge – delicious snack).
What you need:
- Packet of dried spaghetti
- 3 bay leaves
- Olive oil
- 2 large onions, chopped
- 1 green pepper/capsicum chopped
- 5 garlic cloves, finely chopped
- 2 cups passata
- 1 cup vegetable stock
- 1 tsp group cumin
- 1/2 tsp chili powder
- Large pinch of dried oregano
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 1/2 cups grated cheddar/sharp cheese
- Fresh coriander/cilantro (optional)
What to do:
Boil the pasta in boiling salted water with the bay leaves. When cooked drain, remove the bay leaves and give the spaghetti a good rinse.
In a frying pan or skillet add some olive oil then fry the onion, pepper and garlic until softened. If you’re wondering why my pepper is looking red, yellow and green it’s ’cause I’m in lazy mode and these are pre chopped!
Add the passata, stock, cumin, chili, oregano, salt and sugar. Stir well then add the drained spaghetti to the mixture. Give it another good stir to coat the pasta in sauce.
Spoon it all out into an oven proof dish then cover with a layer of grated cheese.
Bake for about 15 minutes in a preheated oven at 200C/400F.
Sprinkle with fresh, chopped coriander (optional) and serve straight away.