Super Simple Sicilian Spaghetti
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This recipe improves the longer it set; leftovers will taste magnificent!
1 box (8 ounces) thin spaghetti
3 tablespoons tomato paste
1 tablespoon vegetable oil (preferably corn oil)
1/2 stick butter
1-1/2 teaspoons hot water
1 teaspoon kosher salt
1/8 teaspoon white pepper
1/2 teaspoon garlic powder
1/8 teaspoon cumin powder
Cook the spaghetti per package instructions, being sure it is well cooked. During that time, slowly stir the hot water into the tomato paste until it is an even, thin sauce. Add the salt, pepper, garlic powder and cumin powder to the sauce, stirring and blending well. Sauce may be thinned by adding a few drops hot water or thickened by adding a pinch of tomato paste. Set aside.
Drain the spaghetti and heat the vegetable oil in the same pot, on a high flame for a few minutes until very hot. Carefully remove from heat, hold the pot away from your face, and quickly add the sauce. Be careful! It will sputter a bit. Return it to a high flame and stir constantly. You will see the sauce bubble and cook in the oil. Continue for about two minutes, then add the butter.
Lower the heat to low and stir constantly. Continue to simmer the sauce lightly for another minute after the butter has melted. Add the drained spaghetti to the sauce and thoroughly mix it, so the spaghetti is evenly coated. After this, immediately remove from heat and cover the pot. Let stand for five minutes, then serve. Excellent with freshly grated parmesan and/or romano cheese.
Rev. Dr. Antonio Hernandez