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Cilantro and Mexican cuisine go hand in hand, but it's also the star ingredient of an amazing recipe for pasta!

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Rate this recipe 4.6/5 (7 Votes)


  • 3 Tbsp. vegetable oil
  • 8 ounces uncooked angel hair pasta nests
  • 1 medium white onion, chopped
  • 2 lbs. vine-ripened tomatoes, roasted, peeled and chopped, (reserve juices)*
  • 1 jalapeno pepper, roasted, peeled, seeded and finely chopped*
  • 2 cups water
  • 4 Knorr® Cilantro MiniCubes, crumbled


Preparation time 15mins
Cooking time 25mins
Adapted from


Step 1

Heat 2 tablespoons oil in a large deep nonstick skillet over medium heat and cook dry pasta about 4 minutes or until golden, turning once. Drain on paper towels.

Heat remaining 1 tablespoon oil and cook onion about 5 minutes or until tender, stirring occasionally. Stir in tomatoes and jalapeno and cook over medium-high heat about 5 minutes or until thickened. Return pasta to skillet. Add water and 2 Knorr® Cilantro Minicubes. Bring to a boil. Reduce heat and boil gently about 5 minutes or until pasta is tender, pressing and breaking up nests. Stir in an extra 1/4 cup water to thin sauce, if needed. Stir in remaining 2 MiniCubes and serve with grated Parmesan cheese.

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