So, everyone loves spaghetti. And, everyone loves tacos.
Simple “spaghettini,” angel hair pasta noodles, with fresh and zesty salsa, along with hearty black beans and a dose of cumin and cream cheese, meld Italian and Mexican culinary expectations in the blink of an eye. One pot – two cultures – a million flavors, bursting forth from your senses.
Don’t forget the fresh cilantro!

Yum! 🤤

Skillet Salsa Spaghettini

Skillet Salsa Spaghettini

12 oz. “spaghettini” or Angel Hair pasta
4 Tbs. butter
16 oz. cream cheese
16 oz. fresh tomato salsa
14 oz. black beans (canned), rinsed and drained
1 Tbs. cumin seeds
sea salt and pepper
fresh cilantro

Bring a large pot of water to a rolling boil.
Salt the water.
Add the pasta noodles and bring to a boil, again.
Reduce heat to a simmer and cook for several minutes, until ‘al dente.’

Drain the pasta, reserving 3/4 cup cooking water.

Return the drained noodles and reserved water to the large pot.

Add the cream cheese and stir to melt and fully incorporate into the noodles, at no heat or very low heat.

Stir in the salsa, beans, cumin, and additional salt and pepper.

Let the mixture sit for a few minutes, allowing all flavors to meld and transform into a full flavor bomb 💣on your tongue!

Plate and serve, garnishing with fresh cilantro and additional salt and pepper.