A popular pasta dish in Mexico, Mexican Chilli Spaghetti makes an excitingly different and economical meal. If you like very spicy and hot food, add another chilli to the sauce. Macaroni or noodles may be substituted for the spaghetti, if you prefer.
2 fl. oz. olive oil
2 medium-sized onions, thinly sliced 1 garlic clove, crushed 8 oz. spaghetti, broken into 2-inch lengths
14 oz. canned peeled tomatoes, drained and chopped
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon ground cumin
1 green chilli, finely chopped
1 pint chicken stock
In a large, deep frying-pan, heat the oil over moderate heat. When the oil is hot, add the onions and garlic to the pan and cook, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown.
Stir in the spaghetti, tomatoes, salt, pepper, oregano, cumin and chilli and cook, stirring occasionally, for a further 5 minutes.
Pour in the chicken stock and bring the mixture to the boil over high heat. Reduce the heat to low and simmer gently, stirring occasionally, for 10 to 15 minutes, or until the liquid has been absorbed and the spaghetti is ‘al dente’ or just tender.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.