Recipe courtesy of Curtis Aikens
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Yield:
2 servings

Ingredients

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.

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.

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Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

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