MSGID: 1:396/45.0 674a2d90
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baasto Iyo Suugo Tuuna (Pasta & Spiced Tuna Sauce)
 Categories: Vwgwtables, Seafood, Pasta
      Yield: 3 servings
 
      8 oz Spaghetti
           Fine salt
      2 tb Olive oil
      1 sm White onion; diced
      3 cl (to 4 cl); minced
      5 oz Can tuna in olive oil
      1    Handful of cilantro leaves;
           - rough chopped
      2 tb Store-bought or homemade
           - xawaash blend; (see TIP)
     24 oz Jar tomato sauce or
           - marinara
 
  In a medium pot, bring salted water to a boil over high
  heat. When the pot of water comes to a boil, add your
  spaghetti and cook to desired level of doneness.
  
  Meanwhile, in a medium nonstick skillet, warm up the oil
  over medium-high heat. Once the oil is shimmering, add
  the onion and stir occasionally until soft, 6 to 7
  minutes. Once the onion finishes cooking, add the garlic
  and cook, stirring occasionally, until it softens, 2 to
  3 minutes.
  
  Once the garlic has softened, stir in the tuna with its
  oil, the cilantro, xawaash and ¾ teaspoon salt. Once the
  tuna mixture has heated through, stir in the tomato
  sauce. Simmer, covered, over medium-low heat, stirring
  occasionally, until the sauce has thickened slightly and
  the spaghetti is ready. Stir in a splash of pasta water
  for a looser sauce, if desired. Taste and add more salt,
  if you’d like.
  
  Drain spaghetti and divide it among plates or bowls. Top
  with the sauce. (The sauce can last up to 4 days in the
  refrigerator.)
  
  TIP: To prepare your own xawaash blend, add 4 teaspoons
  ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon
  ground black pepper, 1/8 teaspoon ground cloves, 1/8
  teaspoon ground cinnamon and ? teaspoon ground cardamom
  to a small nonstick pan. Toast over low heat, stirring
  continuously, for 1 minute or until the spice mix
  becomes fragrant, then stir in 1/2 teaspoon ground
  turmeric. Makes 2 tablespoons.
  
  By: Ifrah F. Ahmed
  
  Yield: 2 to 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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