Ingredients 🛒

• 300g spaghetti

• 2 tablespoons vegetable oil

• 1 onion, chopped

• 2 garlic cloves, minced

• Tomato/Pepper blend (tomatoes, scotch bonnet, onion, bell pepper)

• 2 tablespoons tomato paste

• 1 teaspoon curry powder

• 1 teaspoon thyme

• 1 stock cube

• Salt, to taste

• 1 teaspoon dried rosemary

Instructions:

• Bring 6 cups of water to boil in a pot. Add a lot of salt and cook the spaghetti until al dente. Drain but save a cup of pasta water for later.

• Prepare the tomato/pepper blend by rinsing the tomatoes, scotch bonnets, onion, and bell pepper, and bled until smooth.

• Heat oil in a pot over medium heat. Add minced garlic and fry for 1 minute. Then, add chopped onions and fry until fragrant.

• Add tomato paste and fry for about 5 minutes to deepen the flavor and lose the tangy taste.

• Add the tomato/pepper blend to the pot, followed by seasonings (stock cube, salt, dried rosemary, curry powder, thyme). Cook for 5-7 minutes.

• Reduce the heat and let the sauce simmer for another 10 minutes to let the flavors meld.

• Add the cooked spaghetti to the sauce and toss well to ensure every strand is coated. If the sauce is too thick, add the reserved pasta water until you reach desired consistency.

Prefer cooking with visuals?

Click here to watch the Video on Pinterest 👇!

Calories (Per Serving) 🍽

Approx. 420 calories per serving (based on 4 servings)

Note: Calories may vary depending oil quantity and portion size.

How To Serve 🍴

• Best served hot with a sprinkle of fresh parsley.

• Pair with fried plantains, grilled chicken or shrimp.

• Add coleslaw or salad on the side.

Tips and Variations

• Add diced vegetables like carrots or peas.

• Mix in grilled chicken slices, shrimp or beef.

• For smoky flavor, add smoked paprika or liquid smoke.

Ingredient Modifications & Substitutions

• You can use any pasta of choice or switch to whole wheat spaghetti for more fiber.

• Swap vegetable oil with olive oil.

• Replace stock cube with chicken, beef, or vegetable stock.

• Skip scotch bonnet for a less spicy version.