Spaghetti Tacos
This delightful recipe combines the flavors of pasta and tacos in a unique and delicious way. The angel hair pasta is cooked to perfection and then tossed in a savory spaghetti sauce made with fresh ingredients. The pasta is then stuffed into crispy taco shells and topped with a sprinkle of Parmesan cheese for a satisfying and flavorful meal. Enjoy the fusion of Italian and Mexican cuisines in this creative dish!
— Constant Cookbook
Ingredients
- 1 (16 ounce) package angel hair pasta
- 1 (5.8 ounce) package crisp taco shells
- 1/4 cup grated Parmesan cheese
- For the Spaghetti Sauce
- 4 tablespoons olive oil
- 1 onion, chopped
- 3 tomatoes, chopped
- 1 to 2 tablespoons tomato purée
- salt and freshly ground black pepper to taste
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Return the pasta to the pot, and pour the sauce over the pasta; mix thoroughly until reheated. Place the taco shells into a microwave oven in a stack, and fan the stack out to a circular shape so the edges of the taco shells overlap slightly. Cook on High until warmed and crisp, 30 to 45 seconds. Fill the warm taco shells with the pasta mixture. Sprinkle pasta filling of each shell with about 1 teaspoon of Parmesan cheese to serve.
Yield
Serves 6
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