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Mains, Vegetarian

Spaghetti With Green Sauce

Spaghetti With Green Sauce
Los Angeles Times

In the last few years a new term has been added to California cuisine: "fusion food." This usually describes a mix of Asian and European dishes, and my experience has been that most attempts at fusing don't fuse, though you ... Read more

Total time: 20 minutes | Serves 2
  • 1/2 pound spaghetti
  • 2 1/2 teaspoons salt
  • 1 mild Anaheim pepper or 1 jalapeno, stemmed and seeded
  • 8 tomatillos, peeled
  • 4 large cloves garlic, chopped
  • 1/3 cup cilantro leaves
  • 1/2 onion, diced
  • 1/4 pound Parmesan cheese, grated (about 1/2 cup)

Step 1Bring large pot of water to a boil over high heat. Add salt and spaghetti and stir for a good minute so spaghetti strands don't stick together. After 12 minutes, fish a strand of spaghetti out with a fork and run it under cold water. If spaghetti is tender and not firm or hard, it is ready. (If you haven't finished preparing sauce, just turn heat off under pot of spaghetti and let it stay hot until sauce is finished.)

Step 2As spaghetti cooks, cut chile into 1/4-inch strips. Hold strips in bunched up pile and chop crosswise into 1/8-inch pieces. Set aside. Cut stems from tomatillos and slice tomatillos in 1/4 inch slices. Hold each sliced tomatillo together and slice into small pieces crosswise.

Step 3Place garlic, cilantro, onion, pepper and tomatillos in small saucepan and set aside. Just before draining spaghetti, warm green sauce 3 to 5 minutes over medium heat; this isn't to be cooked, just barely warmed so spaghetti stays hot.

Step 4Drain spaghetti into colander and shake colander to remove as much excess water as possible. Combine spaghetti and warmed sauce in mixing bowl and serve. Garnish with Parmesan cheese.


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