Spaghetti with Cilantro Sauce

Yield:
2 servings
Ingredients
  • 12 ounces linguine
  • 1 cup packed cilantro leaves and slender stems
  • 2/3 chicken stock
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup shallots or onions, minced
  • 2 teaspoons garlic, minced
  • 1 pound tomatoes, peeled, seeded, diced and drained
  • Kosher salt to taste
Directions

In a large saucepan of salted boiling water add spaghetti and cook until al dente.

Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook stirring occasionally for 3 to 5 minutes or until the onion is soft.

Add the tomatoes, cilantro, broth and salt and simmer 2 minutes. Drain pasta, add to saucepan and cook tossing until combined well. Transfer to a warm serving platter and serve hot.

TIP: Parsley is a biennial. It's true that it will grow two years in a row. But the second year it gets bitter. I recommend you replant it every year.


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