I really love spaghetti. Honestly everyone I know loves it because it is really fun to eat. I love it when small babies eat it and it is so cute. They pick it up with their tiny fingers after making a huge mess before putting it in their tiny mouths.
I have to thank Marco Polo who was an Italian for visiting China and bringing back a yummy recipe on how to make spaghetti. Honestly even in Pakistan everyone is enjoying pasta because China is Pakistan’s nieghbor and dearest friend.
Today here in USA is Columbus day. Christopher Columbus was an Italian by the way. He believed the world was round and to prove his point he set out across the Atlantic with the backing of the Spanish. They say he discovered America.
Ok I think now that is how spaghetti reached Peurto Rico. I love history a you can tell from my writing. Before we can start talking about this recipe you will need to make sofrito. Absolutely make this first.
In a mortar and pestle add 1 pinch each of black peppercorns and cumin seeds. Grind in to a coarse powder and set aside. The original recipe used only just boneless chicken. Since I am doing this my way I have used 1 lb or 1 kilo of chicken and kept it on the bone.
Also the same amount of beef, veal or turkey can be used too. Even if you use ground meat such as turkey, beef, chicken or veal. If you want to make ground meat varity then follow the link above also. ^^^^
Also you can use this to make meatballs if you desire if you do not want to use loose mince. For meatballs you add 1 handful of rice flour to work as a binder. Add 1/4 cup of olive oil and fry before you add the achiote. Now it is ok to make sofrito after the meatballs are done. Make sure the stove is turned on to low heat. You do not want to burn this.
These are annato seeds. Have the heat on low and cook until all of the meatballs are done. Make sure you add in batches of 3 until all of the meatballs are made and set aside. Then you can go ahead and make the rest of the main seasoning that goes in every Peurto Rican dish.
In a stock pot on high heat I brought 1 gallon or 4 liters of water to boil and cooked 1 box of spaghetti according to package directions. When spaghetti is done, drain in a colander and add back to the pot.
I added 1 packet of sazon, 3 dashes of adobo, the contents of the mortar and pestle. The sofrito remains in the pot before you even add your meat of choice except if you are making meatballs, lol. 
Add 1 pinch each of oregano and basil, 8 each of olives and capers with a little of their juice, 1 type of chili of choice deseeded. I used aji amarillo chili. They can be found at any market that sells produce from South America. Add meat or mince. Cook for 20 minutes or until it is done.
Only if you are using meatballs then you can add watter and the 1 tbs of tomato paste. cook until it is a little thick and add the meatballs back to the pot. Cook for 5 minutes more.
The rest of the other protein options stays in the pot. After meat is done then you can add the tomato paste and after it disolves and becomes a little thick, then you can turn the heat off. Add the meat including the meatballs to the spaghetti and then add the sauce. Mix to combine. Cover and let stand for 10 minutes before consuming.
I enjoyed with Goya malta light.
I am sending a shout out to my friends in facebook that are from Peurto Rico. It is really bad there since it was hit very hard by hurricanes Irma and Maria. My prayers goes out for them and their families.
I am thankful to Allah that they are still alive and I can see their status messages. I hope when they read this that this recipe and this post puts a smile on all of their faces. Peace out!!!!!!!!!!
