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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
┬╝ 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.
Tossed Spaghetti in Ethiopian Spiced Butter