Menu 12/19 - 12/26

Mon 12/19 - Pizza
Tue 12/20 - Spaghetti Moily **
Wed 12/21 - Chinese Take-Out
Thu 12/22 - Italian Antipasto Pasta Salad, homemade Focaccia
Fri 12/23 - Pastrami Paninis, Red Cabbage Slaw
Sat 12/24 - not sure
Sun 12/25 - Christmas out with the family


Spaghetti Moily
Spaghetti tossed in mildly spiced South Indian Curry

Ginger paste and garlic paste are available at Indian and Asian grocers.

2 tablespoons olive oil
1/2 teaspoon mustard seeds
10 fresh curry leaves, plus more for garnish
2 medium onions, chopped
2 teaspoons ginger paste
2 teaspoons garlic paste
3 small green chiles, stemmed and slit lengthwise
1 teaspoon ground turmeric
2 teaspoons lemon juice
1 1/2 cups coconut milk
Salt
1/2 medium tomato, seeded and cut into small cubes
1/2 cup heavy cream
9 ounces spaghetti
Fresh cilantro leaves, for garnish

1. Place a large pot of water over high heat to come to a boil.
2. Meanwhile, heat the oil in a large saucepan over medium-high heat. When the oil is shimmering, add the mustard seeds. When they splutter, add the curry leaves and sauté for a few seconds.
3. Lower the heat, add the onions, and cook until soft and translucent, stirring occasionally.
4. Stir in the ginger and garlic pastes, chiles, and turmeric. Raise the heat to high and cook, stirring, for about 30 seconds.
5. Stir in the lemon juice and coconut milk. Add salt to taste. Reduce the heat to low, cover, and cook about 10 minutes, stirring occasionally so the sauce does not stick.
6. Stir in the tomato and cream, cover again, and keep warm over very low heat until the spaghetti is ready. 7. When the water boils, add salt and the spaghetti. Cook about 9 minutes or until al dente, stirring occasionally so the spaghetti doesn’t stick together.
8. Drain the spaghetti well. Add to the sauce and stir to coat.
9. Divide the spaghetti and sauce onto serving plates. Garnish with cilantro and curry leaves.