Spaghetti in Peppery Tomato Crayfish Sauce

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the dry spaghetti and cook according to package instructions until al dente. Drain and set aside.

2. 2

   While the spaghetti is cooking, heat the vegetable oil in a large pan over medium heat.

3. 3

   Add the diced onion and sauté for 3-4 minutes until soft and translucent.

4. 4

   Stir in the dried thyme and curry powder, and cook for 1 minute until fragrant.

5. 5

   Add the chopped tomatoes (with their juice) to the pan. Stir well and let simmer for 8-10 minutes, allowing the sauce to thicken slightly.

6. 6

   Add the ground crayfish, crumbled Maggie cube, ground black pepper, and salt. Stir to combine and simmer for another 3-4 minutes.

7. 7

   Taste and adjust seasoning if needed.

8. 8

   Add the cooked spaghetti to the sauce and toss well to coat evenly.

9. 9

   Serve hot, garnished with extra black pepper if desired.