PREP: 15 MINUTES
COOK: 20 MINUTES
MAKES: 4 SERVINGS
500gm spaghetti; 2tbsp olive grease; 1 onion, cut up thinly; 5 cloves garlic, cut up thinly; 500gm cut up chicken or mutton; 8 big tomatoes; 1 tsp dried oregano; 15 fresh basil leaves; 200gm tomato puree; 2tsp sugar; parmesan cheese, for decorate; salt to tang; kali mirch, to tang.
1. Cook the spaghetti as per directions on the packet. To make the pulp, heat the grease. Add the onion. Sauté till it just starts to alter color. Add the garlic and fry one more minute. Blend in the chilli.
2. Add the mince and sauté, stirring it till golden brown. Sprinkle small water.
3. Puree the fresh tomatoes and add to the pan along with the oregano, basil and salt to tang. Cook till the fat separates. Add the tomato puree and water to the desired constancy. Cook for 5 minutes.
4. Add the sugar according to tang. Put the spaghetti into a serving bowl. Pour the pulp over the top. Decorate with a helping of fresh parmesan.
EACH SERVING: 725 calories, 45.6gm protein, 105gm carbohydrate, 12.5 gm total fat, 6.8m fibre, 80 cholesterol, 233mg sodium.