16 ounces Tenderoni fettuccine
(1) 28 oz can crushed tomatoes
(1) 8 oz container vegetable stock
1 large (or two small) red onion, thinly sliced
8 cloves garlic, thinly slice
1 large red bell pepper, thinly sliced
1 green pepper, thinly sliced
1/2 teaspoon red-pepper flakes
1 tablespoon salt
1 teaspoon cumin
3/4 teaspoon ground oregano
2 sprigs cilantro, plus extra for garnish
3 tablespoons extra-virgin olive oil
Freshly ground pepper, to taste
2 1/2 cups water
1/3 cup Full-Fat Greek yogurt
Limes, for serving
In a large pot (preferably heavy bottomed) combine fettuccine, tomatoes, stock, onion, garlic, red and green peppers, red-pepper flakes, cilantro, oil, salt, cumin, oregano, pepper, and water. Bring to a boil over high heat.
Boil mixture, stirring and turning pasta frequently, until pasta is cooked and the sauce has nearly evaporated, about 11 minutes. It may look like a lot of sauce when you remove the pan from heat, but trust me, it will soak into the pasta! Remove cilantro sprigs if visible. Stir in the Greek yogurt.
Season to taste with salt and pepper. Garnish with chopped cilantro and lime for squeezing. Serve at once!