Mexican Style Fresh Tomatoes and Pasta
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!
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Recipe Information
Ingredients
- 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
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.
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.
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.
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.
Stir in the ground cumin, paprika, salt, and black pepper. Mix well to combine.
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.
Remove the skillet from heat. Stir in the lime juice and freshly chopped cilantro. Toss together thoroughly.
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
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 5826 mg | 253% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 19.3 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1869 mg | 144% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1755 mg | 37% | |
*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.
