So our pasta of the week was cilantro-lime. (By the way, is anyone taking bets on whether Fabio’s wife has given birth since Saturday?) Anyway, our pasta purchase sat in the refrigerator until tonight, while I tried to figure out what to do with those flavors. I don’t know about you, but cilantro and lime just make me think Mexican. But with pasta? Is that allowed? Can I make Italian-Mexican fusion cuisine?
Well, I don’t know if it deserves the title “cuisine,” but our dinner tonight did bring these two cultures together in one bowl. I made a variation on my enchilada sauce, starting with fresh tomatoes (some from Matt and one from our own backyard plant) as well as the fresh garlic from our CSA box. Ground beef provided protein, and just because I’m determined to use up the zucchini, I tossed that in too. Why not?
The result: Mexican flavors in a hearty pasta dish. I took a picture, but frankly the dish wasn’t very photogenic so I think I’ll skip it. Instead, I’ll share my recipe for enchilada sauce. Just sautee the onion and pepper for a few minutes, then toss in all the spices to warm for a minute before adding the tomato sauce and simmering until ready to serve. I make this at least a dozen times a year, and it’s always a hit:
1 T. oil
2 cloves minced garlic, 1/2 of an onion and green pepper, diced
1/2 t. oregano, 1 T. chili powder, 1 t. basil, 1/2 t. pepper, 1/2 t. salt, 1/4 t. cumin
1 can tomato sauce (or crushed fresh tomatoes with some broth to thin)