Marrakech Spaghetti
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Spaghetti swirled in delicious Moroccan flavours.
You will need...
| Product | Pack Size | For 10 Portions |
| Dried Spaghetti (37640) | 3kg | 750gm |
| Olive Oil (89357) | 3ltr | 250ml |
| Diced Onions (63278) | 1kg | 400gm |
| Garlic Puree (66238) | 1kg | 15gm |
| Chopped Tomatoes (7657) | 2.55kg | 1kg |
| Ground Cinnamon (38170) | 370gm | 5gm |
| Ground Cumin (79032) | 450gm | 5gm |
| Ground Turmeric (92878) | 550gm | 5gm |
| Cracked Black Pepper (24152) | 450gm | 1gm |
| Salt (11804) | 6kg | 3gm |
| Flaked Almonds (toasted) (30611) | 1kg | 150gm |
| Tinned Chickpeas (drained) (1371) | 800gm | 300gm |
| Parsley (finely chopped) | n/a | 30gm |
| Coriander (finely chopped) | n/a | 30gm |
| Mint Leaves (finely chopped) | n/a | 20gm |
| Sultanas (4467) | 3kg | 150gm |
To make...
- Cook the spaghetti in a pan of boiling salted water and drain
- Heat the oil in a saucepan and fry the onion and garlic for 2-3 minutes, or until softened
- Add the tomatoes, cinnamon, cumin and turmeric and cook over a medium heat for 20-25 minutes, or until the sauce has thickened
- Season with salt and ground black pepper, then stir in the almonds, sultanas and chickpeas
- Stir the pasta and herbs into the sauce until well combined
- Divide the pasta among the serving bowls and serve immediately
