Baasto iyo Suugo Tuuna (Pasta and Spiced Tuna Sauce)

Preparation

1. Step 1

   Prepare the xawaash (or proceed to Step 2, if using store-bought): Add the cumin, coriander, pepper, cloves, cinnamon and cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant, then stir in the turmeric. Set aside.

2. Step 2

   In a medium pot, bring salted water to a boil over high heat. When the pot of water comes to a boil, add your spaghetti and cook to desired level of doneness.

3. Step 3

   Meanwhile, in a medium nonstick skillet, warm up the oil over medium-high heat. Once the oil is shimmering, add the onion and stir occasionally until soft, 6 to 7 minutes. Once the onion finishes cooking, add the garlic and cook, stirring occasionally, until it softens, 2 to 3 minutes.

4. Step 4

   Once the garlic has softened, stir in the tuna with its oil, the cilantro, xawaash and ¾ teaspoon salt. Once the tuna mixture has heated through, stir in the tomato sauce. Simmer, covered, over medium-low heat, stirring occasionally, until the sauce has thickened slightly and the spaghetti is ready. Stir in a splash of pasta water for a looser sauce, if desired. Taste and add more salt, if you’d like.

5. Step 5

   Drain spaghetti and divide it among plates or bowls. Top with the sauce. (The sauce can last up to 4 days in the refrigerator.)