Veracruz Style Spaghetti Recipes

VERACRUZ STYLE SPAGHETTI

Veracruz Style Spaghetti image

Although we are big fans of spaghetti and meatballs, Veracruz-style spaghetti is a great way to add a traditional twist to a family favorite. The tasty capers and olives give this meal a unique flavor welcomed by dinner guests. Easy to prepare with readily available ingredients in your pantry, this pasta dish can be easily doubled or tripled to please large party crowds. Add jalapeños for a spicy kick or omit for a kid-friendly meal.

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

7 ozs spaghetti pasta
3 tablespoons olive oil
4 garlic cloves, crushed
1/2 onion, chopped
2 Roma tomatoes, chopped
3/4 cup tomato sauce
12 green olives
3 tablespoons capers
2 bay leaves
1/2 teaspoon dried oregano, crushed
1 cup white cooking wine
1/3 cup fresh parsley, chopped
1 jalapeño pepper (optional)

Steps:

Cook pasta according to package instructions. Set aside.
In a large saucepan, heat olive oil over medium heat. Add garlic and onion and cook for 2 minutes or until tender. Add tomatoes, tomato sauce, and capers. Stir to combine and cook for 2 minutes more. Add bay leaves, oregano and cooking wine; stir until all ingredients have mixed.
Lower heat and add pasta. Stir, evenly coating pasta with sauce. Cook for 5 minutes until heated through.
Top with fresh parsley and a jalapeño on the side (optional).

Nutrition Facts : ServingSize 1 Serving

VERACRUZ-STYLE RED SNAPPER

Veracruz-Style Red Snapper image

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

Provided by Chef John

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 2

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
½ white onion, diced
3 cloves garlic, minced
1 tablespoon capers
1 tablespoon caper juice
1 cup cherry tomatoes, halved
⅓ cup pitted, sliced green olives (such as Castelvetrano)
1 jalapeno pepper, seeded and chopped
2 teaspoons chopped fresh oregano
2 teaspoons olive oil
2 (7 ounce) red snapper fillets, cut in half
salt and pepper to taste
½ teaspoon cayenne pepper, or more to taste
2 limes, juiced

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g

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