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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Baasto Iyo Suugo Tuuna (Pasta & Spiced Tuna Sauce)   
    Categories: Vwgwtables, Seafood, Pasta   
         Yield: 3 servings   
       
         8 oz Spaghetti   
              Fine salt   
         2 tb Olive oil   
         1 sm White onion; diced   
         3 cl (to 4 cl); minced   
         5 oz Can tuna in olive oil   
         1    Handful of cilantro leaves;   
              - rough chopped   
         2 tb Store-bought or homemade   
              - xawaash blend; (see TIP)   
        24 oz Jar tomato sauce or   
              - marinara   
       
     In a medium pot, bring salted water to a boil over high   
     heat. When the pot of water comes to a boil, add your   
     spaghetti and cook to desired level of doneness.   
        
     Meanwhile, in a medium nonstick skillet, warm up the oil   
     over medium-high heat. Once the oil is shimmering, add   
     the onion and stir occasionally until soft, 6 to 7   
     minutes. Once the onion finishes cooking, add the garlic   
     and cook, stirring occasionally, until it softens, 2 to   
     3 minutes.   
        
     Once the garlic has softened, stir in the tuna with its   
     oil, the cilantro, xawaash and ¾ teaspoon salt. Once the   
     tuna mixture has heated through, stir in the tomato   
     sauce. Simmer, covered, over medium-low heat, stirring   
     occasionally, until the sauce has thickened slightly and   
     the spaghetti is ready. Stir in a splash of pasta water   
     for a looser sauce, if desired. Taste and add more salt,   
     if you’d like.   
        
     Drain spaghetti and divide it among plates or bowls. Top   
     with the sauce. (The sauce can last up to 4 days in the   
     refrigerator.)   
        
     TIP: To prepare your own xawaash blend, add 4 teaspoons   
     ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon   
     ground black pepper, 1/8 teaspoon ground cloves, 1/8   
     teaspoon ground cinnamon and ? teaspoon ground cardamom   
     to a small nonstick pan. Toast over low heat, stirring   
     continuously, for 1 minute or until the spice mix   
     becomes fragrant, then stir in 1/2 teaspoon ground   
     turmeric. Makes 2 tablespoons.   
        
     By: Ifrah F. Ahmed   
        
     Yield: 2 to 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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