Mama Zuquinis Pasta Arabica

This Italian recipe comes from an Italian restaurant near my home town. Use any cooked meat and serve it over any foundation item, like pasta, rice or couscous. Delete meat and chicken broth to make it vegetarian/vegan.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  cups  cooked chicken (shredded or diced) or 2  cups  cooked beef (shredded or diced) or 2  cups cooked lamb (shredded or diced)
• 1⁄4 cup extra virgin olive oil
• 1  cup onion, chopped
• 2  teaspoons garlic, minced
• 1 (28 ounce) can crushed tomatoes (Hunts)
• 1  cup reduced-sodium chicken broth or 1  cup vegetable broth
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground black pepper
• 1⁄8 teaspoon ground cloves
• 1  tablespoon fresh mint leaves, chopped
• 3  lbs cooked pasta or 12  cups cooked rice or 12  cups  cooked couscous

Directions

1. Heat oil over medium-high heat in large saucepan until hot. Add onion; cook 3 to 5 minutes or until tender. Add garlic; cook 1 minute or until fragrant.
2. Add tomatoes, broth, salt, cinnamon, coriander, pepper and cloves to saucepan; bring to a boil. Add choice of meats. Reduce heat; simmer 10 minutes or until slightly thickened. Stir in mint.
3. Add sauteed zucchini and yellow squash for a side dish.