Somalian Spicy Spaghetti Marinara
2 Tbs. olive oil
1 medium to large yellow onion
3 cloves garlic chopped
1 32 oz. of diced tomatoes
1 1/2 Tbs. tomato paste
1 1/2 tsp. cayenne pepper (adjust amount to your preference)
1/3 cup cilantro
1 lb. spaghetti
Parmesan cheese to taste
Heat olive oil over medium heat until shimmering
Add onion and garlic, reduce heat to med-low and cook until golden, stirring frequently
Add tomatoes and tomato paste. Simmer about 20 minutes until thickened. Stir occasionally.
Stir in cilantro
Cook the pasta, drain.
Stir in sauce, mix and top with parmesan
Classic Spaghetti Sauce
1 large can of San Marzano diced tomatoes
Leaves from 4 – 5 sprigs of fresh basil
5 or 6 whole garlic cloves
1/4 tsp red pepper flakes (optional)
5 Tbs. olive oil
Salt to taste
Place all the ingredients in medium size pot
Cook on low for 2 – 3 hrs, stirring about every 30 min. When the garlic is soft, squash it. If oil starts bubbling sauce is done. If you don’t like your sauce chunky you can blend with an immersion blender.
Boil and drain pasta according to directions.
Serve sauce and parmesan on top of spaghetti