Best Salsa Spaghetti 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.

SPAGHETTI WITH GRILLED SHRIMP, ZUCCHINI AND SALSA VERDE

Steps:

• Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, ½ teaspoon of the salt and the pepper into a food processor or blender. Pulse to chop.
• With the machine running, add the ½ cup oil in a thin stream to make a coarse puree.
• Set aside. Pulse to re-emulsify just before adding to the pasta.
• Light the grill or heat the broiler. Brush the zucchini with 1 tablespoon of the oil and sprinkle with ¼ teaspoon of the salt.
• Grill or broil the zucchini, turning, until just done, about 10 minutes.
• When the slices are cool enough to handle, cut them crosswise into ½ inch pieces and put them in a large bowl.
• Thread the shrimp onto skewers.
• Brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining salt.
• Grill or broil the shrimp, turning, until just done, about 4 minutes. Remove the shrimp from the skewers and slice them in half horizontally, and add them to the zucchini.
• Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
• Add the pasta to the gilled zucchini and shrimp and toss with the salsa verde.

SPAGHETTI WITH TOMATO, CHILLI & TUNA SALSA

Steps:

• Cook the spaghetti in plenty of boiling water according to pack instructions. Meanwhile, finely chop the onion and tomatoes and put in a large pan with the oil. Halve, deseed and finely chop the chilli, then add to the pan. Gently heat through for a few mins, stirring well.
• Drain the pasta and add to the sauce, then break up the tuna and add to the pan. Season if you like, then toss well and serve.

SPAGHETTI WITH OLIVE AND PINE NUT SALSA

Steps:

• Very finely chop together olives, capers, and pine nuts with a large heavy knife. Transfer to a large serving bowl along with parsley and red-pepper flakes, then stir in oil until combined.
• Meanwhile, cook pasta in a large pot of boiling salted water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain in a colander.
• Add spaghetti to olive mixture in bowl and toss until combined well. (If pasta is dry, moisten with some reserved cooking water.)

SALSA SPAGHETTI SQUASH

Steps:

• Cut squash lengthwise in half; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a lightly oiled nonstick skillet, cook and stir onion over medium heat until tender. Stir in salsa, beans and cilantro; heat through. Gently stir in avocado; cook 1 minute longer., When squash is cool enough to handle, use a fork to separate strands. Serve squash topped with salsa mixture.

SPAGHETTI SQUASH MEXICANA WITH TROPICAL AVOCADO SALSA FRESCA

Steps:

• First, Bake the squash.Preheat oven to 375. Cut squash in half. Scoop out seeds. Place face down on baking sheet with 1 inch of water. Bake for 45 minutes. Flip it over to face up and cook until it is easily to pierce with fork. If it is done you can turn off the oven but leave it in to keep it warm. Prepare salsa by mixing all the ingredients in small bowl. Cover and refrigerate until ready to serve. Prepare bean mixture by heating a large, heavy bottom skillet over medium-high heat and saute onions and jalepenos in oil for about 5 minutes. Add garlic and coriander seeds and saute for 2 more minutes. Add remaining spices, salt, wine and raise the heat to a boil for 2 minutes, stirring often. Lower heat and add the corn, black beans and hot sauce. Cook for 5 to 7 minutes, until the corn is heated through and the wine has reduced. If the squash is not done by this point, cover the bean mixture. The bean mixture should be hot when served. When the squash is ready and cool enough to handle, shred and scoop out the flesh with a spoon, add to the bean mixture and toss with tongs to separate the strings and mix. Divide among individual plates and top with salsa fresca. Serve immediately.

SALSA SPAGHETTI WITH SARDINES

Steps:

• Boil the spaghetti following pack instructions. Meanwhile, mix the tomatoes with the onion, olives, chilli, lemon zest and basil or oregano. Heat the sardines either in the microwave or in a pan.
• Drain the pasta, return to the pan and toss well with the tomato mixture. Add the sardines in chunky pieces. Season with lemon juice, pepper, and a little oil from the can, if you like.

SPAGHETTI WITH GRILLED SHRIMP, ZUCCHINI AND SALSA VERDE

Steps:

• Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before adding to the pasta.
• Light the grill or heat the broiler. Brush the zucchini with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt. Grill or broil the zucchini, turning, until just done, about 10 minutes in all. When the slices are cool enough to handle, cut them crosswise into 1/2-inch pieces and put them in a large bowl.
• Thread the shrimp onto skewers. Brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon salt. Grill or broil the shrimp, turning, until just done, about 4 minutes in all. Remove the shrimp from the skewers, slice them in half horizontally, and add them to the zucchini.
• Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain. Add the pasta to the grilled zucchini and shrimp and toss with the salsa verde.

SALSA SPAGHETTI SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down on a baking sheet. Bake at 325 degrees about 35 mintues, until tender.
• Meanwhile, in a skillet coated with nonstick spray, cook onion until tenter. Stir in salsa, beans and cilantro; heat through. Gently stir in avocado; cook 1 more minute.
• Separate squash strands with fork and scoop out.
• Serve squash strands topped with salsa mixture.

SPAGHETTI SAUCE WITH CREAM CHEESE & SALSA

Steps:

• Place olive oil in large skillet and turn up to medium heat.
• Chop onion, then add to hot oil; saute for approximately three minutes.
• Add ground beef and sausage. Stir and cook until both are well browned (20-25 minutes).
• Remove oil from pan (I tilt the pan and spoon it out).
• Add sauce, then add the salsa.
• Cover and cook at medium heat until sauce starts to bubble (15 minutes).
• Cut cream cheese into chunks and stir into the sauce. Cook and stir until thoroughly melted (15 minutes).
• Serve over pasta, rice or bread.

SPAGHETTI CON SALSA DI NOCI

Steps:

• Drop the nuts in to a small pan of boiling water, and cook for 1-2 minutes. Drain. Slip off the skins. Dry on paper towels. Coarsley chop and set aside about a quarter of the nuts.
• Place the remaining nuts, the breadcrumbs, oil, parsley and garlic, if using, in a food processor or blender. Process to a paste. Remove to a bowl and stir in the softened butter and the cream. Season with salt and pepper.
• Cook the pasta in a large pan of rapidly boiling slated water until al dente. Drain, and toss with the sauce. Sprinkle with the reserved chopped nuts, and pass the Parmesan separately.