This was my go-to for ages. I’d pack it up in the pack pictured above, throw in some protein and be set for lunch
For me, it costs around $6 to make the whole pot, but prices may be different for you
Ingredients:
(For 4 servings)
500 grams of spaghetti.
2 tablespoons vegetable oil
1 tablespoon of salt.
1 medium sized onion (chopped).
100 grams of blended fresh tomatoes (5 tablespoons)
10 grams of blended fresh scotch bonnet peppers (1 teaspoon. Roast lightly before blending)
2 tablespoons of tomato paste
1 teaspoon of beef seasoning cubes (I used Knorr; 6 cubes)
1 teaspoon curry powder
(Optional) 1 cup of shrimp stock
1 Litre of water.
(Optional) For the shrimp
200 grams fresh unshelled shrimp (got these on sale)
A pinch of salt or half a teaspoon of salt to taste
½ Teaspoon of blended scotch bonnet peppers
½ Teaspoon of chopped onion.
½ cup of water
Boil for 20 minutes
Drain and set shrimp aside. Keep the stock, it can be used when cooking the pasta.
Recipe
In a clean and dry pot add 2 Tablespoons of Vegetable oil.
When the oil is hot (i.e, a little smoky), add salt, chopped onions and allow to fry for 10 seconds.
Then add some blended fresh tomato. Lightly roast red bonnet peppers on open flame, then blend. Add this to the oil too, then add 2 Tablespoons of Tomato paste. Stir everything together.
Also add seasoning cubes, curry powder, stock (if any protein was used) and 1 litre of water. Stir and taste.
When it boils, add the spaghetti/pasta. Stir and mix properly. Cover to cook on medium heat for 10 minutes or until as soft as desired.
To garnish, add sliced onions, tomatoes, peppers, carrots while it’s still hot so they get steamed. Then add your protein if you used any. (I used prawns for mine. You can leave it out)
For the shrimp: Wash, season and cook till tender before adding to the pasta.
Sprinkle the pasta with some chopped basil before serving. Enjoy your meal!
