GB
Chief Eating Officer
Spaghetti with Cilantro Sauce
12 ounces linguine
1 cup packed cilantro leaves and slender stems
2/3 chicken stock
3 tablespoons extra virgin olive oil
1/2 cup shallots or onions, minced
2 teaspoons garlic, minced
1 pound tomatoes, peeled, seeded, diced and drained
Kosher salt to taste
In a large saucepan of salted boiling water add spaghetti and cook until al dente.
Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook stirring occasionally for 3 to 5 minutes or until the onion is soft.
Add the tomatoes, cilantro, broth and salt and simmer 2 minutes. Drain pasta, add to saucepan and cook tossing until combined well. Transfer to a warm serving platter and serve hot.
12 ounces linguine
1 cup packed cilantro leaves and slender stems
2/3 chicken stock
3 tablespoons extra virgin olive oil
1/2 cup shallots or onions, minced
2 teaspoons garlic, minced
1 pound tomatoes, peeled, seeded, diced and drained
Kosher salt to taste
In a large saucepan of salted boiling water add spaghetti and cook until al dente.
Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook stirring occasionally for 3 to 5 minutes or until the onion is soft.
Add the tomatoes, cilantro, broth and salt and simmer 2 minutes. Drain pasta, add to saucepan and cook tossing until combined well. Transfer to a warm serving platter and serve hot.
This sounds PERFECT!!!!! Thanks for the post!!!!!!!!!!! 
I shall try this in the next few days. Cilantro is fantastic. I cant wait to try this!. 
