Al Dente Pasta with Ecuadorian Twist

Ingredients

In this Ecuadorian adaptation of al dente pasta, we incorporate traditional Ecuadorian ingredients and flavors to create a unique fusion dish. The original Italian recipe is enhanced with a zesty Ecuadorian sauce made with aji peppers, cilantro, and lime juice, adding a vibrant and herbaceous twist to the dish. This adaptation showcases the versatility of al dente pasta by incorporating the bold flavors of Ecuadorian cuisine. We alse have the original recipe for Al dente, so you can check it out.

• 250 grams (8.8 oz) pasta 250 grams (8.8 oz) pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 aji peppers, seeded and finely chopped 2 aji peppers, seeded and finely chopped
• 1 cup fresh cilantro leaves, chopped 1 cup fresh cilantro leaves, chopped
• Juice of 2 limes Juice of 2 limes
• Salt, to taste Salt, to taste
• Grated Parmesan cheese, for serving (optional) Grated Parmesan cheese, for serving (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. 3.
   Add the chopped aji peppers to the skillet and cook for another 2 minutes.
4. 4.
   Stir in the chopped cilantro and lime juice, and season with salt to taste. Cook for an additional 2 minutes.
5. 5.
   Add the cooked pasta to the skillet and toss until well coated with the Ecuadorian sauce.
6. 6.
   Serve the al dente pasta with grated Parmesan cheese on top, if desired.

Treat your ingredients with care...

• Aji peppers — If you prefer a milder heat, remove the seeds from the aji peppers before chopping them.
• Cilantro — Make sure to wash the cilantro thoroughly and pat it dry before chopping.

Tips & Tricks

• For a creamier sauce, you can add a splash of coconut milk or cream to the Ecuadorian sauce.
• If aji peppers are not available, you can substitute them with jalapenos or other mild chili peppers.
• To add some protein to the dish, you can toss in cooked shrimp or grilled chicken along with the pasta.

Serving advice

Serve the Ecuadorian-inspired al dente pasta as a main course, accompanied by a fresh green salad or roasted vegetables. Garnish with additional chopped cilantro for a burst of freshness.

Presentation advice

Plate the al dente pasta neatly, ensuring that the vibrant green Ecuadorian sauce is evenly distributed. Sprinkle some grated Parmesan cheese on top for added flavor and visual appeal. Serve it on colorful plates to enhance the presentation.