Naju's Spaghetti

This dish is one of my family's favorite. I learned it from my neighbor and good friend, Naju Firfiree. We used to live next door to each other in Cape Town, South Africa when our children were very young. One afternoon Naju did me a favor and baby sat my son, Shyam, who was about 6 years old at that time.

photo

Naju Firfirey

When we went to fetch Shyam from Naju's home he was enjoying dinner. He had not quite finished, so he brought it home with him. The dish smelled so good and looked very appetizing. We all stole small bites and found it so delicious. It was tasty and spicy and really, really yummy. At that time I felt embarrassed to tell Naju that we had all sampled the dinner she had given Shyam so I never asked her for the recipe.

However I tried imitating it and I think I was quite successful as my family liked my version of it as well. We always called it Naju's Spaghetti. Very recently I told Naju about all of this and she has kindly given me her recipe as well. I hope you enjoy this dish as much as we do. It is very easy to do and yet satisfying and filling. You can also serve it with a salad, garlic bread, sauteéd olives or any side dish that you prefer.

The pictures show the vegetables being cooked, the vegetable mixed with spaghetti and then a plate of spaghetti with a side of salad and sauteéd olives

Although I have used the vegetables described below, any vegetables may be used and in proportions that you prefer. You can use just one as well. Vegetables of varying colors add to the splendor of the dish



Ingredients

  • 8 oz. spaghetti
  • 4 tablespoons Olive oil
  • ½ teaspoon crushed ginger (optional)
  • ½ cup onion cubed
  • 2 teaspoons garlic
  • 3 Roma tomatoes, chopped
  • 6 chopped button mushrooms
  • 3 finely sliced Serrano chi1ies or whatever is available
  • 1 small green and 1 yellow zucchini
  • ½ each of red and green peppers
  • salt or to taste
  • 2 tblsp. butter (optional)
  • 2 tblsp, cheddar cheese
  • A few springs of coriander/cilantro

Method

  • Boil spaghetti as per instructions on pack. Add salt and a small spoon of oil to prevent pasta sticking together. Strain pasta when done ensuring that it is still al denté. Set aside
  • Wash all vegetables and chop.
  • Heat oil on medium-high setting. Sauté onions then the tomatoes
  • Add garlic, chilies and ginger and stir. When tomatoes appear soft add the other vegetables. Cook for about 6 min.
  • The vegetable should still be al denté with just the tomatoes mushy. Add salt
  • To the contents of pot, add boiled spaghetti and mix thoroughly. Add cheese and butter and mix again
  • Turn off the heat and add sliced cilantro leaves to garnish. Taste and adjust salt if necessary
  • Serve with a salad and side dishes.
Spaghetti on plate with side dishes

Spaghetti on plate with side dishes
[Photographer: Nirmala Pather]

vegetables mixed with spaghetti in pot

Vegetables mixed with spaghetti in pot
[Photographer: Nirmala Pather]

vegetables cooking

Vegetables cooking in pot
[Photographer: Nirmala Pather]

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