Once in 1935, Italy unfortunately invaded Ethiopia for a brief period, and they brought their food with them. The Ethiopians experimented with Italy’s food and cooked it in their own way, with their own spices. One of the food that the Ethiopians experimented with, was spaghetti.
* 1/4 Cup Mozzarella Cheese grated
* 1/4 Cup Parmesan Cheese grated
* 2 Tablespoons Chives chopped
* 12 oz. [340 grams] Spaghetti
* 2 Tablespoons Olive Oil
* 3 Tablespoons Butter
* 1 Cup Yellow Onion chopped
* 2 Tablespoons Berbere Spice Blend
* 2 Garlic Cloves minced
* 2 Tablespoons Fresh Basil chopped
1. In a medium size bowl add the mozzarella, parmesan and chives.
2. Mix the ingredients until well combined.
3. Set aside.
4. Cook the Spaghetti according to instructions on its package. Preferably cooked in salted water.
5. Set the cooked spaghetti aside when cooked to al dente.
6. While the spaghetti cooks, heat the olive oil and butter in a large deep skillet with lid.
7. Saute the onions and the Berbere spice blend with the olive oil and butter.
8. Reduce the heat to low and let simmer for 10 minutes.
9. Add the garlic to the sauce and cook for another 2 minutes.
10. Add the spaghetti to the skillet and fold it into the sauce using tongs until it is well coated.
11. Add one tablespoon basil leaves and cook for another 2 minutes.
12. Remove from heat and toss in the remaining basil leaves.
13. Serve with the cheese and chives blend on the side or on the spaghetti.