FRIED PASTA
6 to 8 servings

1 pound spiral or twist pasta
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground red pepper
1 teaspoon salt
Vegetable oil for frying

In a soup pot, cook the pasta according to the package directions for 4 to 5 minutes, or until tender but not soft; drain, rinse, and drain again, removing as much water as possible. Meanwhile, in a small bowl, combine the garlic powder, oregano, cumin, ground red pepper, and salt; mix well and set aside. In a soup pot, heat 1 inch of oil over high heat until hot but not smoking. Carefully add the drained pasta to the hot oil in batches. Cook the pasta for 12 to 15 minutes, or until crisp and golden, stirring occasionally. Drain on a paper towel-lined platter. After all the pasta has been fried, toss with the seasoning mixture and serve, or store in a resealable plastic storage bag until ready to serve.