Wednesday, August 17, 2011

Salsa Pasta


With homemade pico de gallo needing to be used and a hankering for pasta, I brainstormed this funky, fresh idea for dinner. (I probably shouldn't use "hankering" and "pasta" in the same sentence. Maybe it's in honor of my West-Virginian-Italian relatives...) With a few fresh ingredients I had on hand thanks to the bounty of summer produce, this was quick and easy to fix and a success for both mine and Kevin's palates. 

Salsa Pasta
Serves 2 

1-1/2 cups uncooked rotini pasta
1/2 onion, sliced
1 clove garlic, minced
1/4 green pepper, sliced
1 cup fresh pico de gallo
Canola oil

Fill a 2 quart sauce pan with water and bring it to a boil. Add pasta and cook to al dente. 

In the meantime, drizzle a skillet with canola oil and heat over medium. Add garlic, onions and peppers and saute until softened. Stir in salsa. Cover and cook 5-10 minutes, adding pasta water a few tablespoons at a time to achieve desired consistency. 

Drain pasta. Plate and pour salsa sauce over top. Sprinkle with Parmesan cheese if desired. 

No comments:

Post a Comment