Spaghetti with Cilantro Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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:
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.
4. 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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