Fiesta Crunchy Pasta

Fiesta Crunchy Pasta by Flo

Guguuu... i'm back!
Again, with pasta, haha.... Okay, so this is my very simple pasta receipt.
Thanks to my very nice neighbor for the mix-nuts gifts. Thank you, dear Mrs. H.
Those nuts tasted yummy and - in fact - yes, they were helpful - much - in my lonely-hungry nite.

So, this is the receipt. Check it out, ajah!

Ingredients

• 1 portion of pasta - i chose spaghetti
  as always, i boiled them in a lot of water and 1/2 tea spoon of salt in a deep pan for at least 20 minutes, dried and wash it out with mineral water then dried it  (so i dried it twice), no need to add some oil into it;
• 1 clove of garlic, chopped
• 1/2 tsp of coriander, bake, chopped
• 1/2 tsp of pepper, chopped
• 1/2 tsp of pecan, bake, chopped
• 1/2 tsp of salt
• 1/2 tsp of sugar
• 1 spoon of meat (i used chicken), boiled, dried (i used the broth), chopped (or shred)
• 1/2 glass (50 ml) of chicken broth
• 1/2-1 carrot (75 gr), slice (i like match slices)
• 1 tomato (50 gr), slice as you like (i chopped it), divide in two
• 1 spoon of cooking oil
• 1 spoon of your fave baked salty mix-nuts

How to execute

1. Heat the oil then saute the garlic till the aroma spreads out.
2. Add half part of tomato, saute it well with the garlic till it withered.
3. Pour in broth, stir it well, wait till it boiled.
4. Put in carrot, chicken, pepper, coriander, and pecan. Boiled. Stir it well.
5. Add in the star to the menu: pasta!! Stir it well, then put in half part of tomato, salt and sugar, stir it again.
6. Off the stove, add the salty mix-nuts and stir it well while the pan on the off hot stove. This is to make the salty taste of nuts melt and mix with pasta while the crunchy taste of the nuts stay.
7. Ready to serve. Grab your crunchy pasta!

Tips
If you wish for a veggies pasta, replace the meet broth with plain water or veggies broth or black/red tea water (sometime i used a cup of jasmine tea water - it gave me a different sense of pasta); and replace the meat by mushrooms or tofu or veggies balls.

Happy cooking, universe!