Recipe: Valhomas Spaghetti

 

Ingredients:

• 250 grams spaghetti
• 1 cup valhomas sliced into bite size pieces
• 8 garlic cloves
• ¼ githeyo mirus (or to taste)
• 6 curry leaves
• 2 tsp. dried chilli flakes (or to taste)
• ½ cup sundried tomatoes (optional)
• ¼ cup minced fresh coriander
• 12 black olives
• 2 tsp. oyster sauce
• 6 cups water
• 4 tbsp. olive oil
• ½ tbsp. salt

Instructions:

1. Bring the water to a boil in a large pot.
2. Once the water boils, add in the spaghetti and salt. You can add in a little bit of oil too if you think the spaghetti might stick. For us it worked perfectly fine without it.
3. Let the spaghetti cook and do a little taste test. The idea is to get them to be a little bit firm when you take a bite, as mushy spaghetti is just no good.
4. Drain the spaghetti, and while you are at it, reserve a cup of the spaghetti cooking water.
5. Mince the garlic, deseed and halve the olives, slice the githeyo mirus, and if you are using sundried tomatoes, halve them too.
6. Heat the olive oil in a large pan and add in the minced garlic, curry leaves and githeyo mirus.
7. As soon as you see a hint of brown on the garlic, add in the valhomas and chilli flakes and cook for a few minutes. Stir often, paying attention to not let the garlic burn. If you feel like the pan is too dry, add in a little bit of the reserved spaghetti cooking water.
8. Add the oyster sauce, coriander, olives and sundried tomatoes if you are using them. Stir and cook for another 2-3 minutes.
9. Finally, add the drained spaghetti that you prepared earlier and mix everything well. If you think the spaghetti is on the drier side, you can also add a little bit of the spaghetti cooking water that you reserved; we added a little over half a cup to ours. And that’s it.