CRAFT by Under My Host® Issue No. 15 Classics | Page 155

SOPA SECA
Peruvian Pasta Bake
This amazing Peruvian pasta dish has been the most misunderstood item on the Smith &
Daughters menu. The staff still beg us to bring it back. If you don’t think of it as spaghetti bo-
lognese, or anything Italian and pasta-y that you’re used to, you’re in for a real treat. It’s totally
delicious, spicy and unusual. Make it! See for yourself!
Serves 4–6
60 ml (2 fl oz / 1/4 cup) extra-virgin olive oil, plus extra for greasing
500 g (1 lb 2 oz) angel hair pasta, broken into 10 cm (4 in) pieces
1 1/2 onions, chopped
5 garlic cloves, crushed
4 chipotles in adobo
600 g (1 lb 5 oz) tinned whole tomatoes
1 1/2 teaspoons ground coriander
1 1/2 teaspoons dried oregano
2 fresh bay leaves
500 ml (17 fl oz / 2 cups) vegan chicken stock
400 g (14 oz) tinned black beans (or use whatever beans you have)
Coriander Cashew Cream, to serve (recipe below)
handful chopped coriander leaves, to serve
Preheat the oven to 170°C (340°F). Lightly grease a 30 cm x 20 cm (12 in x 8 in) ovenproof dish
with olive oil.
Heat the extra-virgin olive oil in a large saucepan over medium heat.
Add the pasta and fry for 2–3 minutes until golden brown. Drain on paper towel.
Place the onion, garlic, chipotles, tomatoes, ground coriander and oregano in a blender and
process until smooth. Transfer the sauce to a pan with the bay leaves and cook over medium
heat for approximately 10 minutes, or until thickened.
Stir in the stock, fried pasta and beans, and season with salt and pepper, to taste.
Bring to the boil, then reduce the heat and simmer gently, uncovered, breaking up the pasta
with a spoon, for about 5 minutes.
Remove the bay leaves, then transfer the mixture to the prepared ovenproof dish and cover
loosely with foil. Bake for about 20 minutes, until most of the liquid has been absorbed.
Serve, drizzled with coriander cashew cream and coriander leaves scattered over the top.
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