Ethiopian Tossed Pasta

1 Lb Spaghetti
5 Shallots (Chopped)
4 Cloves of Garlic (Chopped)
2 tsp. Black Pepper
Salt to taste
3 Tbsp. Niter Kibbeh (Ethiopian Spiced Butter)
1 Tbsp. Romano Cheese
¼ cup of Roasted tomatoes
Chopped Parsley for Garnish

Bring 5 cups of water to boil, salt the water and add spaghetti. Cook for 12 minutes or until al-dente. Drain the pasta and place aside. Heat up butter over medium heat and add shallots, tomatoes, garlic, salt and pepper. Stir and saute for about 2 minutes. Add the drained pasta to butter mix and using tongs mix the pasta into the sauce. Add romano cheese and toss around. Top with Chopped Parsley. Serve Hot.

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