MEXICAN CHILLI SPAGHETTI

2 fl.oz olive oil
2 Onions thinly sliced
1 garlic clove crushed
8 oz spaghetti broken into 2” lengths
14 oz can of chopped tomatoes drained
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
¼ teaspoon cumin powder
1 green chilli finely chopped
1 pint chicken stock

In a large deep frying pan heat the oil over a moderate heat.

Add the onions and garlic to pan and cook, stirring occasionally until onions are soft and translucent but not brown.

Stir in the spaghetti, tomatoes, salt, black pepper, oregano, cumin and chilli and cook for another five minutes stirring occasionally.

Pour in the chicken stock and bring to boil, gently stirring occasionally. Reduce the heat and simmer for 15 minutes or until all the liquid has been absorbed and the spaghetti is al dente.

Remove the pan from the heat and transfer the mixture to a warm serving dish. Serve immediately.