Recipe courtesy of Curtis Aikens

Spaghetti with Cilantro Sauce

Save Recipe
  • Yield: 2 servings
Share This Recipe


12 ounces linguine

1 cup packed cilantro leaves and slender stems

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


  1. In a large saucepan of salted boiling water add spaghetti and cook until al dente.
  2. 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.
  3. 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.

Cook’s Note

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.

Scott's Scratch-Made Spaghetti with Fresh Tomato Sauce
Lemon Pesto Spaghetti
9m Easy 100%
Spaghetti Puttanesca
21m Easy 100%
Spaghetti with Shrimp, Mussels and Baby Tomatoes