Recipe courtesy of Curtis Aikens
Spaghetti with Cilantro Sauce
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1748
- Total Fat
- 84
- Saturated Fat
- 21
- Carbohydrates
- 144
- Dietary Fiber
- 10
- Sugar
- 14
- Protein
- 100
- Cholesterol
- 300
- Sodium
- 2037
Ingredients
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
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.