Salsa Pasta Ole'
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Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- 1/2 cup vegetable oil
- Water
- 2 bunches scallions -- cut into 3 inch
- 1/2 pound farfalle pasta -- (bow ties)
Contains
GlutenEggs
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 3/4 cup bottled hot or medium salsa 4 ounces jack cheese -- shredded or jack cheese ***NUTRITIONAL INFORMATION/SERV***
- x 371 calories x 16 g protein x 51 g carbohydrate x 12 g fat x 25 mg cholesterol x 211 mg sodium 1. In large saucepan, in boiling, salted water, cook pasta as package label directs, until al dente.
- 2. Meanwhile, in medium skillet, heat oil over medium-high heat; in batches, fry scallions until crisp and beginning to brown, about 2 minutes each batch. Drain on paper towels.
- 3. Drain pasta; return to saucepan. Add salsa and cheese; toss to coat. Plce in serving bowl; to with ffried scallions.
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Saucepan
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Mixing bowl
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Chef's knife
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Colander