When I’m cooking this in Kuwait, it actually reminds me of Malaysian-style spicy noodles that I eat it with a pair of chopsticks. LOL

INGREDIENTS

For one serving

80 gms spaghetti

3 cloves garlic

5 guindilla (Spanish dried chilli)

70 gms peeled, deveined shrimps

3 leaves fresh basil

15 gms fresh parseley

1 tsp tomato puree

2 tbsp olive oil

DIRECTIONS

Fill a saucepan with water and bring to the boil. Add the spaghetti and boil according to instructions on the packet until al dente. Check when it has been boiling for 6 minutes by biting a piece of the spaghetti. If not al dente enough, let it boil for another minute or two until the right firmness is reached.

Peel the garlic, smash it with the blade of a knife the cut into 1/2 cm widths, Mince the parseley and shred the basil.

In a pan, heat the olive oil on medium heat. Add the garlic and saute it – don’t let it become crispy. Lower the heat. Crush the guindilla between your thumb and index finger and add to the garlic. Fry a little on this low heat then add in the spaghetti. Fry the spaghetti mixing it well with the garlic and the guindilla to let it absorb the flavours and get coated in the olive oil. Add salt to taste and the herbs.

Add the tomato puree and stir well for 2 minutes or so.

Increase the heat, make a well in the centre of the pan – i.e. move the pasta to the sides of the pan – and add the shrimps. It should only take a while to cook on the high heat. Stir well and move the pasta around to spread out the shrimps.

This recipe makes up to 4 servings depending on how much sauce you like in your Spaghetti!

1/2 kg minced beef
1 large onion, minced
5 – 6 cloves garlic, minced
1 can mushrooms, drained and sliced
1 can stewed tomatoes
5 tbsp tomato puree
1 – 2 tsp dried oregano flakes
3 tbsp olive oil for frying
2 cups water
1 Maggi beef cube
Salt to taste

DIRECTIONS

In a heavy saucepan, heat 1 tbsp olive oil and fry the sliced mushrooms on medium heat till somewhat dry. Careful, they tend to jump if the heat is too high!

Remove the mushrooms, add a little more oil if necessary and fry the minced beef until all the water is gone. Remove and add to fried mushrooms.

Add 1 tbsp oil if necessary and fry the minced onions and garlic till fragrant and the onions are transparent and soft. Don’t let them brown.

Add the tomato puree and stewed tomatoes. Stir well, cover and let simmer until all the water is gone and the sauce is somewhat dry. Rub the oregano flakes between your palms and add to the sauce together with salt to taste. Let it continue to simmer until the sauce is completely dry – do not let it burn!

Add 2 cups water, the beef cube and the fried mushrooms and minced beef. Mix well and cook till most of the water is gone.

To serve, dish out the spaghetti on a plate and spoon the sauce on top. Sprinkle with grated Parmesan if you like.