World Flavors Cookbook

Sopa Seca

A flavorful pasta dish from Chincha, where spaghetti is cooked directly in a broth of achiote, basil, and parsley until all the liquid is absorbed.

Cuisine: Peru

Ingredients

• 500g spaghetti
• 1 onion, diced
• 2 cloves garlic
• 1/2 cup blended basil and parsley
• 1 tbsp achiote (annatto) oil
• Chicken stock
• Salt, pepper, and cumin

Instructions

1. Sauté onion and garlic in achiote oil. Add the blended herbs and cook for 5 minutes.
2. Add chicken stock and bring to a boil. Season well.
3. Break the spaghetti in half and add to the pot. Cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender.
4. The result should be a savory, slightly oily pasta dish.
5. Almost always served alongside Carapulcra.