Ingredients:
- 1 onion – thinly sliced
- 3 cloves garlic
- 2 stalks scallion chopped
- ½ bell pepper thinly sliced
- 2 tomatoes, seeded and sliced
- 1 tablespoons oil
- 1 – 13.5 oz can coconut milk/or any plain plant milk/cream will do
- 1 – 13.5 oz can tomato sauce
- ½ tablespoon Afcavé Habesha Spice
- salt to taste
- 1 package pasta – any variety will do.
Directions :
- Prepare your pasta per the package instructions. Rinse in cold water, set aside.
- In a small bowl, mix the Afcavé Habesha Spice into the tomato sauce, set aside. If you aren’t using tomato sauce, mix the spice into your “milk/cream” and set it aside.
- In a sauté pan, sauté your onion and garlic until translucent. Be careful not to burn your garlic. It will ruin the taste of your pasta.
- Add the tomato. It will produce a bit of water. Cook it until most of the water dries out.
- Add the bell peppers and scallion to the pan. Cook for about a minute or so.
- Add the tomato sauce mixture, milk/cream to the vegetables and allow it to warm through.
- Mix in your pasta and gently fold it into the tomato cream mixture.
- Taste for spice and salt. Add for taste.
- Serve! Garnish this with finely chopped scallions or cilantro. Serve with cornbread or sticky rice!