Roasting the thin spaghetti helps bring out the flavor of the pasta. I found this recipe through Dona Toma. However, the recipe provided was some what complicated, so I simplified it, added ground beef, added some indigients, and changed the deep fried spaghetti to oven broil spaghetti. The flavor was there and delicious! I hope you will like it! :)
Mexican-Inspired Pasta
1 lb spaghetti or angel hair pasta
2-3 small tomatoes
5-6 tomatillos
6 garlic
1 tsp chicken bouillon
sugar, salt, black pepper to taste
1 cup water
4 sprig each: mint, parsley, and cilantro
Prepping the spaghetti:
Spread the noodles on a cookie tray and spray oil on top of the noodles.
Roast them in broil mode at 380F.
Remember to check the spaghetti every 2-3 minutes to prevent burn.
We are looking for a golden brown color.
Sauce Direction:
Prepping the tomatoes:
Cut a X line at the bottom of both tomatoes and tomatillos at 380F until soft.
Remember to flip the tomatoes half way. It is done when the tomatillos turns dark green and dark red.
Prepping the Pasilla-ancho:
Soak the chili in hot water and deseed to prevent it from being too spicy.
Mix all the tomatoes, tomatillos, 5 garlic, 1 pasilla-ancho, 1 tbsp cumin, 1 tbsp oregano, 1 tsp salt, 1 tsp sugar,
Ground Beef Direction:
Stir fried ground beef and add 1 tsp chicken bouillon, 1 tsp salt, 1 tsp black pepper, 1 tsp sugar, 1 garlic,
Combining the ingredients:
Boil the noodles by combining ground beef, sauce, roasted spaghetti, 1 cup water, 4 sprig each: mint, parsley, and cilantro.
Pasta is completed at al dente.
Enjoy!
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