Mango
SoWal Insider
OOPS! You might not want something warm. Try this. If you're an ovo-lacto vegan, just leave out the cheese.
Recipe Title: Southwestern Spaghetti
Recipe Category: Pasta
1 (16 ounce) can Progresso peeled tomatoes, or 3 medium home-grown tomatoes
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons minced jalape?os
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
2 teaspoons chili powder
? teaspoon cumin
? teaspoon salt
? teaspoon white pepper
9 ounces fresh linguine, cooked
3 ounces goat cheese or shredded Monterrey jack cheese
3 tablespoons pignolia nuts
Drain and chop tomatoes, reserving half of the juice. Combine tomatoes, reserved juice, olive oil, garlic, jalape?os, cilantro, lime juice, chili powder, cumin, salt, and pepper in a non-reactive bowl; mix well. Let stand at room temperature for one hour or more.
Spoon warm pasta onto serving plates. Top with the sauce. Sprinkle with the cheese and pine nuts. Serve immediately.
Mmm, this sounds similar to what I made last night.
I used some maters from the garden, but I also added canned tomatoes diced that they sell in the Spanish food aisle, Goya. It already had spices in it.
