Jollof Spaghetti

Ingrédients

• 3 medium tomatoes
• 2 bell peppers (I prefer red for their sweetness)
• 1/2 onion
• 4-5 scotch bonnet peppers (adjust to your heat tolerance)
• 3 tablespoons oil
• 100 g tomato paste
• 3 cloves garlic (minced)
• 1 teaspoon curry powder
• 1 teaspoon thyme
• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 400 g spaghetti
• 1 teaspoon salt
• 6 cups water

Préparation

1. 1

   Prepare your ingredients by peeling the dry skins off the onions and rinsing your tomatoes, pepper, and bell peppers. Be sure to remove the seeds and stems from the bell peppers as they make the sauce taste bitter.

2. 2

   Add your tomatoes, bell peppers, scotch bonnet and onions into a blender and blend until smooth. Reduce the quantity or remove the seeds of the scotch bonnet peppers if you'd like to reduce the heat level.

3. 3

   Heat up your oil in a pot, add minced garlic and fry until fragrant. Next, add in your tomato paste and fry for about 5minutes to remove the raw/tart taste.

4. 4

   Add in your pepper mix, season with bouillon cube, salt, thyme, curry powder, onion powder, garlic powder and for about 5-7minutes, reduce the heat and allow to simmer for another 10minutes.

5. 5

   While the sauce is simmering, bring a pot of water to a boil, add in your spaghetti and a tablespoon of salt.

6. 6

   Allow to boil for about 5 minutes until it's cooked but not soft. Drain and set aside, reserving some pasta water in case you need to loosen the sauce later.

7. 7

   Add the cooked pasta to the skillet with the sauce, toss well to ensure every strand is coated. If the sauce feels too thick, channel your inner pasta queen and add a splash of the tears of the gods(pasta water) water until you reach your desired consistency.

8. 8

   Transfer your pasta to a serving dish and enjoy it warm.