|
Ingredients
|
For 4
|
For 100
|
|
Spaghetti
|
340gms
|
8.5kg
|
|
Oil
|
30ml
|
680ml
|
|
Onions
|
55gms
|
1.36kg
|
|
Cornflour
|
15gms
|
340gms
|
|
Tomatoes
|
500gms
|
12.5kg
|
|
Water
|
590ml
|
14.75litre
|
|
Brown sugar
|
30gms
|
680gms
|
|
Paprika
|
½ level tsp
|
15gms
|
|
Worcester sauce
|
15ml
|
340ml
|
|
Vinegar
|
10ml
|
250ml
|
|
Tabasco sauce
|
a few drops
|
30ml
|
|
Stuffed olives
|
15gms
|
340gms
|
|
Cheese
|
60gms
|
1.35kg
|
|
Butter
|
10gms
|
250gms
|
|
Salt
|
to taste
|
50 – 80gms
|
Cook spaghetti in salted boiling water till done. Drain and
hold under a running tap to prevent sticking. Heat the oil. Add chopped onions
and cook for a few minutes without browning. Stir in the cornflour and mix
well. Add peeled and sliced tomatoes and water and simmer for 10 to 15 minutes.
Add sugar, paprika, Worcester sauce, vinegar and Tabasco sauce and cook for a
few minutes more. Check for seasoning. Stir in sliced olives. Melt butter and
toss spaghetti in the butter to warm it. Put the spaghetti into a serving dish.
Pour the hot sauce over. Sprinkle over with grated cheese and serve hot.
