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Though we’ve called for Frontera’s Roasted Red Pepper & Garlic Salsa here, honestly you can use whatever salsa appeals. The proportions used here are Italian in approach (light, flavorful), so our recommendation is to serve this dish rather simply as a separate course, before the main course. Search out real queso añejo for a dish that may look to you Italian but will taste 100% Mexican (yes, dried pasta is eaten a lot in Mexico). Watercress adds a nice bite, even though cilantro may be more expected. And the variety of add-ins allows you to customize the dish to satisfy personal penchants. This is the kind of dish that is best made with good-quality dried pasta, not fresh.
Serves 8 as a pasta course, 4 to 6 as a main course
1 bottle (16 ounces) Roasted Red Pepper & Garlic Salsa
1 tablespoon olive oil, preferably a delicious fruity one
2 cups coarsely chopped watercress leaves (no stems), plus a little more for garnish
Or 1 cup chopped fresh cilantro, plus a little more for garnish
1 tablespoon salt, plus a little more if needed
1 pound dried linguini
3/4 cup finely grated Mexican queso añejo, Parmesan or Romano
Possible add-ins:
1 cup lightly cooked young peas
1 cup flaked smoked fish
1/2 cup homemade sour cream or crème fraiche
1 1/2 cups shredded roasted or smoked chicken meat
2/3 cup crumbled cooked bacon (or cooked chopped pancetta)
1 cup sautéed mushrooms (preferably shiitakes or other flavorful ones – try adding them to the salsa and simmering it for several minutes to draw out flavor)
Put on a large pot of water to boil – you’ll need about 4 quarts to do this job well. Press the salsa through a medium-mesh strainer into a small bowl to remove the skins. (If the salsa seems overly chunky, give it a spin in the blender, then strain it.) Stir in the oil and the watercress or cilantro.
When the water is boiling, add a tablespoon of salt, then add the pasta and cook until tender but still resilient (what the Italians call al dente), about 10 minutes. Pour into a colander, shake off the excess water, then return the pasta to the pan. Stir in the salsa mixture (and any add-ins you’ve chosen) to coat the pasta well. Season with salt, if necessary. Divide onto warm plates, sprinkle with the cheese and a little watercress or cilantro, and serve right away.
Recipe from Salsas That Cook by Rick Bayless with JeanMarie Brownson and Deann Groen Bayless. Photo by Gentl & Hyers.
RELATED PRODUCTS: Cookbooks, salsas
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