Mexican pasta with salsa sauce
4 servings
30 minutes
The 'Mexican' pasta with salsa sauce is a unique blend of French cuisine with vibrant Mexican character. The spicy and aromatic salsa, slowly simmered with tomatoes, onions, and garlic, conveys the rich flavor of fresh ingredients. The vegetable mix includes crunchy corn, tender beans, and juicy sweet peppers that create a rich palette of textures and shades. This pasta surprises with the contrast of the softness of fusilli and the spiciness of the sauce, evoking a storm of emotions with every bite. It is served hot, generously topped with fragrant vegetables, making it an ideal choice for lovers of bright, rich flavors. This recipe is suitable for both cozy family dinners and festive tables, adding a touch of passion and energy from southern cuisines. Enjoy this gastronomic journey that connects two worlds on one plate!
1
Prepare the salsa sauce in advance. Sauté 1 minced garlic clove and 1 onion in olive oil. Peel and chop the tomatoes, add them to the pan. Sauté a bit, then add broth, flour, salt, and pepper; simmer on low heat for 1 hour.
- Garlic: 2 cloves
- Onion: 2 pieces
- Tomatoes: 3 pieces
- Bouillon: 1 glass
- Wheat flour: 1 teaspoon
- Olive oil: 2 tablespoons
- Chili pepper: to taste
2
Slice the onion into half rings, chop the garlic and chili, and cut the sweet pepper into strips. Slightly fry the garlic and onion, add the peppers, and simmer for 10 minutes. Add corn, beans, salsa sauce, salt, and pepper to the vegetables and simmer for another 5 minutes.
- Onion: 2 pieces
- Garlic: 2 cloves
- Sweet pepper: 1 piece
- Canned corn: 1 jar
- Canned red beans: 1 jar
- Chili pepper: to taste
3
Boil the pasta. Place it on a plate and top with vegetables and sauce.
- Fusilli pasta: 400 g