This dish is an old go to, so old I had to make it to remind myself of what usually goes in. (Being on autopilot can be a wonderful thing at times!) It's a delightfully easy way to make a meal fairly quickly, and has been a staple for me most of the places I've lived. It can be made vegetarian/vegan easily, or beefed up (literally) as fancy takes one.
One of my favorite meals when traveling by bus through the Ethiopian Highlands was Ethiopian-style spaghetti. I lived in Addis Abeba at the time, and there Italian food was beautifully faithful to Italian standards. (I'm still looking for a decent pizza place all these years later!) But in the countryside what Italian food there was made more in keeping with local tastes!
One of my favorite meals when traveling by bus through the Ethiopian Highlands was Ethiopian-style spaghetti. I lived in Addis Abeba at the time, and there Italian food was beautifully faithful to Italian standards. (I'm still looking for a decent pizza place all these years later!) But in the countryside what Italian food there was made more in keeping with local tastes!
If you love pasta and you love parmesan, then this is the recipe for you! It's a simple but delicious working-at-home meal that has featured regularly on my menu since returning to North America at the start of the pandemic. (Parmesan was somewhat more precious a commodity in East and Southeast Asia!) You can of course make this fancier - fry some minced garlic in butter, swap out the cheaper parmesan crumbles for freshly imported and/or grated, et cetera - but that versatility is what has made this a staple in my family. I hope you enjoy it as much as we do!
