mia cucina italiana

SPICY PICO SPAGHETTI
Serves 4

1 Tbsp olive oil
1/4 onion, chopped
3 garlic cloves, minced
1/2 jalapeno, finely diced
14.5 oz can diced tomatoes
2 Tbsp tomato paste
1 jar salsa
1/4 tsp ground cumin
juice of 1/4 lime
salt and pepper to taste
1 lb spaghetti
1/2 cup shredded sharp cheddar
1/2 cup shredded pepper jack
4 green onions, thinly sliced on the bias

1. Cook spaghetti according to package directions, drain and reserve, keep warm.

2. Add olive oil to a large saute pan over medium heat. Add onions and saute until softened, about 4 minutes. Add garlic and jalapenos, cook and stir about 1 minute. Add diced tomatoes, tomato paste and salsa. Turn up heat to medium-high and heat to boiling, then lower heat and simmer about 10 minutes. Mash a few of the diced tomatoes with a potato masher. Add cumin, lime and salt and pepper.

3. Add spaghetti to sauce and toss, coating well. To serve, place portion in individual pasta bowls, top with cheeses and green onion slices. If you desire, top with chopped avocado and a dollop of sour cream.