Pico de Gallo Pasta
- Makes 6 large servings
- 3 cups chopped tomatoes
- 1/2 red onion, chopped
- 1 whole jalapeno, seeded and chopped
- 1 cup fresh chopped cilantro
- Juice and zest of 1 lime
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 pound spaghetti
- 2 tablespoons olive oil
Once all of the ingredients are chopped, combine them in a large bowl.
Toss together and allow to sit in the refrigerator for at least 1 hour.
After the pico de gallo has had a chance for the flavors to marry, remove from the fridge.
Cook the pasta according to package directions until al dente.
Drain, add back to the hot pot, and add the pico de gallo.
Add the olive oil.
Stir everything to combine and allow to cook another 1-2 minutes.
Remove to a platter and spread the pico de gallo all over the pasta.
Serve hot or at room temperature.