Mexican Spaghetti
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb spaghetti
- 1 (8 ounce) can tomatoes (or 3 large fresh if in season)
- 1 cup chicken broth (low sodium is best) or 1 cup vegetable broth, for vegetarians (low sodium is best)
- 1 small onion
- 2 garlic cloves
- 1 teaspoon cumin
- 2 teaspoons dried cilantro (or italian herbs, or both!)
- 1 jalapeno, stemmed
- salt and pepper
directions
- Put canned tomatoes, broth, onion, garlic, cumin, herbs, and jalapeno in a blender and puree until smooth. Add salt and pepper to taste.
- Heat 3 TB olive oil in a pan over medium high heat.
- Break the noodles in half, and "fry" in the pan until they are golden brown. Use a spatula and continuously turn them. Be careful, they burn easily, so don't leave them unattended!
- When they are browned (about 3-5 minutes) add the contents from the blender to the pan, and stir well to make sure all noodles are covered, and not sticking together.
- Cover, turn down heat to medium, and simmer until the noodles are "al dente", stirring occasionally. About ten minutes.
- If it is too dry, add a bit of broth, but it should be "fairly" dry.
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RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.