Mexican Spaghetti

Very fast, very easy, super tasty spaghetti recipe. I got this from Diana Kennedy, and tweaked it a bit. But the base recipe is the same. It is a regular on our menu when we both come home late from work and want something hearty.

• Ready In: 20 mins
• 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

1. Put canned tomatoes, broth, onion, garlic, cumin, herbs, and jalapeno in a blender and puree until smooth. Add salt and pepper to taste.
2. Heat 3 TB olive oil in a pan over medium high heat.
3. 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!
4. 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.
5. Cover, turn down heat to medium, and simmer until the noodles are "al dente", stirring occasionally. About ten minutes.
6. If it is too dry, add a bit of broth, but it should be "fairly" dry.