I learnt how to cook spaghetti when I was around twelve years old. It was and still is one of our favorite to go meals at home and I’m always down to learn new ways to make it more tasty and delicious. Back then I would simply cook the spaghetti as per the instructions on the packet and follow it up with a stew but since I’m a person who gets tired of cooking a dish the same way all the time, I have cooked my spaghetti using different recipes and this thyme and spaghetti has come through for me many times. Let’s get cooking:
- 100 grams of spaghetti
- 2 large grated/ blended tomatoes
- 1 bunch of coriander
- thumb size of ginger (crushed)
- 3 cloves of garlic (crushed)
- 1 bunch of spring onions (chopped)
- 1 red onion (finely chopped)
- 1 tablespoon of tomato paste
- 1 tablespoon of thyme
- 1 tablespoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of turmeric
- 1 teaspoon of cayenne
- Salt and pepper to taste
- vegetable oil for cooking
- 1 teaspoon of oregano. (when I was cooking I forgot about this so it is definitely optional)
- In a sufuria/ pot add water, a teaspoon of vegetable oil and salt and bring to a boil on heat. Once the water has boiled, add your spaghetti and cook following the directions written on the packet.
- Once your spaghetti is cooked, turn of the heat and drain the excess water if there’s any left. Run cold water on your spaghetti immediately to stop them from cooking further. This also helps prevent them from sticking together.
- Set your spaghetti aside and start working on the thyme and tomato sauce. In a separate pan, add your oil and add the crushed garlic and ginger, chopped red onion, thyme and cayenne powder. Cooking your spices in hot oil helps release their flavor by seeping into the oil that will be cooked into the foods. Let this cook for two-three minutes on medium heat being careful not to let it burn because you will have to start again.
- Once the onions and garlic have cooked, add your grated tomatoes, chopped spring onions, tomato paste, turmeric, salt and paprika. Give it a quick stir then cover and cook the sauce on low heat for five minutes.
- Once your sauce starts coming to a gentle boil, add in your chopped coriander, stir it into the sauce and cover for two more minutes. Next, add your cooked spaghetti into the sauce and slowly coat it with the thyme and tomato sauce by slowly stirring it on low heat. Ensure that the spaghetti is entirely coated.
- Turn of your heat and serve your spaghetti while still hot. Use any leftover spring onions or coriander to garnish. Enjoy!