Richo's Famous One-Pot Pasta

Richo's Famous One-Pot Pasta

Camp Oven Cooking

Adrian Richardson

Ingredients

  • 500g diced beef
  • Salt and pepper, to taste
  • ¼ cup olive oil
  • 1 tablespoon coriander seeds (or ground coriander)
  • 1 tablespoon cumin seeds (or ground cumin)
  • 1 tablespoon dried chilli flakes
  • 1 long red chilli, chopped
  • 1 tablespoon smoked paprika
  • 3 cloves garlic, crushed
  • 1 onion, finely diced
  • ½ bunch fresh basil, chopped
  • ½ bunch fresh coriander, chopped
  • ½ cup roasted peppers, sliced (optional)
  • 1 tin chickpeas, drained and rinsed
  • 750ml tomato passata
  • 500ml chicken stock (or water)
  • 500g spaghetti, broken into smaller pieces

Directions

  1. Heat 8L cast iron pot from moderate to high heat. Add the oil and carefully add the beef and season.
  2. Brown off the beef and then add the coriander, cumin, dried chilli, long red chilli, smoked paprika, garlic, onion, basil and coriander.
  3. Stir thoroughly and ensure that the beef is nicely coated in the seasoning and spice mix. Now you can add the peppers, chickpeas, tomato passata and the stock (or water).
  4. Simmer for 5 around minutes, and then add your spaghetti that you have already broken up into small pieces.
  5. Cook for ten to fifteen minutes, or until the pasta is perfectly al dente. Take care not to overcook the pasta, as it will make the dish gluggy and heavy
  6. Serve with crusty bread and a nice bottle of red!
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Written by Lem Sy Majam

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