Mexican Style Fresh Tomatoes and Pasta

Nutriscore Rating: 63/100

Elevate your pasta night with a bold twist by trying this Mexican Style Fresh Tomatoes and Pasta recipe! This vibrant fusion dish combines al dente spaghetti or linguine with the punchy flavors of fresh Roma tomatoes, sautéed garlic, and a kick of jalapeño. Seasoned with earthy ground cumin, smoky paprika, and a splash of zesty lime juice, it offers a delightful south-of-the-border spin on a classic pasta dish. Tossed with fragrant cilantro and finished with a generous crumble of salty cotija cheese (or queso fresco), this quick and easy recipe—ready in just 35 minutes—is perfect for busy weeknights or casual gatherings. With its fresh, wholesome ingredients and eye-catching appeal, it's a guaranteed crowd-pleaser that brings a taste of Mexico to your dinner table!

Recipe Information

• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 12 oz spaghetti or linguine
• 6 fresh Roma tomatoes
• 1 small red onion
• 1 jalapeño
• 3 garlic cloves
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp paprika
• 1 cup fresh cilantro
• 1 cup cotija cheese (or queso fresco)
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup reserved pasta water

📝 Instructions

8 steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then drain and set aside.

2. While the pasta is cooking, dice the fresh Roma tomatoes and small red onion into bite-sized pieces. Finely mince the garlic cloves and jalapeño, removing the seeds for less heat if desired.

3. In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and jalapeño and sauté for 1-2 minutes, until fragrant.

4. Add the diced red onion to the skillet and cook for 3-4 minutes, stirring occasionally, until it softens. Then, add the chopped Roma tomatoes and cook for another 5-6 minutes until they begin to break down and form a sauce.

5. Stir in the ground cumin, paprika, salt, and black pepper. Mix well to combine.

6. Add the cooked pasta to the skillet, tossing it with the tomato mixture to coat evenly. Gradually add small amounts of the reserved pasta water to loosen the sauce and help it cling to the pasta.

7. Remove the skillet from heat. Stir in the lime juice and freshly chopped cilantro. Toss together thoroughly.

8. Serve the Mexican-style fresh tomatoes and pasta onto plates or bowls. Sprinkle each serving with crumbled cotija cheese or queso fresco, and garnish with additional cilantro if desired.

Nutrition Facts

1 serving (361.9g)

Calories		498
% Daily Value*
Total Fat		30.8 g	39%
	Saturated Fat	14.5 g	72%
	Polyunsaturated Fat	0.0 g
Cholesterol		54 mg	18%
Sodium		1379 mg	60%
Total Carbohydrate		37.3 g	14%
	Dietary Fiber	3.6 g	13%
	Total Sugars	4.0 g
Protein		21.4 g	43%
Vitamin D		0.3 mcg	2%
Calcium		467 mg	36%
Iron		2.2 mg	12%
Potassium		418 mg	9%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1101 cal (53.9%%)

Protein: 343 cal (16.8%%)

Carbs: 596 cal (29.2%%)