Sofrito Pasta
Sofrito Pasta
Have a bunch of extra sofrito and don’t know what to do with it? It is great as a light sauce tossed with pasta. I recommend using pasta that isn’t spaghetti noodle shaped. Something that has some type of ridge to catch the sauce like penne rigatta, gemelli, bowtie, etc. You can also add chicken, shrimp, or pork to the pasta and eat it as a main course.
Ingredients
- 1/4 cup olive oil
- 1 1/2 cups sofrito
- 1 lb dry pasta cooked according to directions
- 2-3 tsp creole seasoning
- 1/2 cup parmesan cheese grated
Garnish
- parsley chopped
Instructions
- Heat up olive oil in a large saucepan over medium high heat. Add in the sofrito. Cook for 5 minutes to get the raw flavor out.
- Add in the cooked pasta and toss in the sofrito. Season with the creole seasoning. Cook for 5 more minutes.
Sofrito
Sofrito is used as a base for soups, stews, beans, and rice in many Spanish speaking countries such as Cuba and Puerto Rico. It is typically made out of a lot of green ingredients such as green bell pepper, cilantro, green onions, and culantro; similar to green seasoning used in African/Caribbean cuisine. Sofrito adds aromatics to whatever you add it to.Sofrito can be stored in the refrigerator for up to a month. I like to freeze it in ice cube trays and store in gallon sized freezer bags. You can then keep your sofrito for up to a year.
Equipment
- Food processor or blender
Ingredients
- 2 small green bell pepper seeded and chopped
- 1 red bell pepper
- 1 1/2 cup cilantro
- 1 1/2 cup culantro
- 1 head garlic
- 1 medium white onion
- 4 green onions chopped
- 2 roma tomatoes
- 2 tbsp oregano
Instructions
- Add all of the ingredients to a blender or food processor.
- Purée until smooth. Store in the refrigerator for up to a month or in the freezer for put to a year.
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