Salsa Pasta Recipes

SALSA SPAGHETTI

Steps:

• In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, tomato paste, cumin, garlic salt, salt and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve over pasta. Sprinkle with cilantro.

SALSA PASTA

Steps:

• Cook and drain macaroni as directed on package.
• While macaroni is cooking, heat remaining ingredients except cheese and pepper to boiling in 2-quart saucepan over medium heat; reduce heat to low. Simmer uncovered 5 minutes.
• Stir in macaroni. Sprinkle with cheese. Cover and let stand about 5 minutes or until cheese is melted. Serve with pepper.

SALSA SPAGHETTI

Steps:

• There are some beautiful Mediterranean vibes going on in this dish - juicy ripe tomatoes, fresh fragrant basil and delicious olives, all tossed and tangled up in al dente spaghetti. The flavour combo here is mega-simple, but when you put them together, something magical happens. Let the tomatoes ripen naturally out of the fridge - the warmth will ensure all those lovely flavours and juices are at their best and ready to flow. Tomatoes are a source of vitamin C, a nutrient our bodies need for so many different things, including immune function and keeping our energy levels up.
• Cook the spaghetti in a pan of boiling salted water for 8 to 10 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
• On a large chopping board, chop the tomatoes. Bash the olives and tear out the stones, then add the olives to the pile of tomatoes.
• Pick the basil leaves, reserving the smaller ones for later and throw the rest onto the pile.
• Peel, chop and add the garlic to the pile, then run your knife back and forth through all of the ingredients, chopping and mixing as you go, until you get a rough-looking salsa.
• Add a good couple of lugs of oil, the vinegar and a pinch of sea salt and black pepper, and keep chopping and mixing until well combined.
• Scoop out and reserve a cupful of the pasta cooking water, then drain the spaghetti in a colander.
• Pop the spaghetti in a large bowl, scrape in the salsa dressing, adding a splash of the reserved cooking water, if needed, to make a lovely loose sauce.
• Sprinkle over the reserved baby basil leaves and add a grating of hard Italian cheese before serving.