Mexican Spaghetti
serves 4
Use leftover sautéed chipotle tomatoes to add a hint of Mexican flavor to this simple spaghetti dish, topped with diced avocado for an unusual twist.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 pound dried spaghetti
1/2 cup chopped onion
2 teaspoons olive oil
1 clove garlic, minced
1 cup sautéed chipotle tomatoes
2 cups canned crushed tomatoes
1 avocado, peeled, pitted and finely diced
prep: 10 minutes
total: 15 minutes
large pot
skillet
colander or large strainer
ladle
1. Bring a large pot of salted water to a boil. Add spaghetti, return the water to a boil and stir the spaghetti briefly to insure that the strands are not sticking. Boil until done, about 10 minutes.
2. In a skillet, cook the onion in the olive oil until softened, about 2 minutes. Add the garlic and cook another 30 seconds. Add the sautéed tomatoes, the canned crushed tomatoes and a sprinkling of salt and pepper. Bring to a simmer and simmer until the spaghetti is done, at least 8 minutes.
3. To test the doneness of the spaghetti, lift a strand from the pot with a fork and bite into it. The pasta should be tender but not completely soft. Drain in a colander or large strainer.
4. Put a ladle of sauce in a large bowl. Add half the pasta and toss to coat. Add the remaining pasta and top with the remaining sauce. Toss to combine. Scatter the avocado over top.
