Equipment
Ingredients
Salsa Negra
- 3 dried pasilla chilies, stemmed and seeded
- 3 garlic, peeled
- 80 ml olive oil
- 15 ml apple cider vinegar
- 10 g brown sugar
- 3 g kosher salt
Spanish Tomato Sauce & Pasta
- 400 g rigatoni pasta
- 30 ml olive oil
- 150 g yellow onion, finely diced
- 3 garlic, minced
- 5 g smoked paprika
- 800 g crushed tomatoes, canned
- kosher salt
Garnish
- 2 avocado, pitted, peeled, and cubed
- 10 g fresh cilantro, roughly chopped
- 1 lime, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 867 kcal
- Protein
- 20 g
- Carbohydrates
- 110 g
- Fat
- 42 g
- Fiber
- 16 g
- Sugar
- 17 g
- Sodium
- 1209 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 28 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 1491 mg
- Calcium
- 141 mg
- Iron
- 7.9 mg
- Magnesium
- 131 mg
- Phosphorus
- 334 mg
- Zinc
- 2.8 mg
- Vitamin A
- 178 mcg
- Vitamin C
- 38 mg
- Vitamin E
- 6.1 mg
- Vitamin K
- 42 mcg
- Vitamin B6
- 0.7 mg
- Thiamin
- 1.00 mg
- Riboflavin
- 0.70 mg
- Niacin
- 9.1 mg
- Folate
- 317 mcg
- Water
- 123 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat 80ml of olive oil in a skillet over medium heat. Add the stemmed and seeded pasilla chilies along with the whole garlic cloves. Toast gently, turning frequently, until fragrant and slightly puffed, about 3 minutes. Be careful not to burn the chilies as they will turn bitter.
Transfer the toasted chilies, garlic, and the infused oil to a blender. Add the apple cider vinegar, brown sugar, and salt. Blend on high until a dark, slightly textured paste forms. Set this salsa negra aside.
Bring a large pot of heavily salted water to a vigorous boil at 100°C/212°F. Add the rigatoni and cook until al dente, usually about 10 to 12 minutes depending on the brand. Reserve 100ml of pasta cooking water before draining.
While the pasta boils, wipe the skillet clean if necessary and heat the remaining 30ml of olive oil over medium heat. Add the diced yellow onion and minced garlic. Cook until softened and translucent, about 5 minutes.
Stir the smoked paprika into the onions and garlic, cooking for 30 seconds to release the essential oils. Pour in the crushed tomatoes and bring the mixture to a gentle simmer at 90°C/194°F. Cook for 10 minutes to allow the flavors to meld and the sauce to thicken slightly. Season with salt to taste.
Fold the drained rigatoni directly into the simmering tomato sauce. Splash in the reserved pasta water incrementally, tossing vigorously until the sauce emulsifies and coats the pasta evenly in a glossy sheen.
Halve the avocados, remove the pits, peel, and cut the flesh into bite-sized cubes.
Divide the hot, saucy pasta among serving bowls. Top each portion generously with cubed avocado, drizzle with the reserved salsa negra, and garnish with fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the top.
Chef's Notes
- Salsa negra is intensely flavorful and spicy; start by drizzling a small amount over the pasta and allow guests to add more according to their heat tolerance.
- Do not skip the step of blooming the smoked paprika in the hot oil before adding the tomatoes. This technique, called 'sofrito', unlocks the fat-soluble flavor compounds in the spice.
- For the creamiest texture, wait to cut the avocado until right before serving. The contrast between the cold, rich avocado and the hot, acidic tomato sauce is the highlight of this dish.
- If your blender struggles to puree the dried chilies smoothly, you can let them steep in the hot oil off the heat for 10 minutes before blending to soften them further.
Storage
Refrigerator: 3 days — Store the pasta, avocado, and salsa negra in separate airtight containers. Avocado should be tossed with lime juice to prevent oxidation.
Reheating: Gently warm the pasta and tomato sauce in a skillet over low heat with a splash of water until heated through. Add fresh avocado and room-temperature salsa negra after reheating.
Troubleshooting
Salsa negra tastes extremely bitter
Cause: The pasilla chilies or garlic were burnt during the toasting phase
Fix: Cannot be fixed, you must start the salsa over with fresh oil and chilies
Prevention: Keep the heat moderate and remove the chilies as soon as they puff and become fragrant
Tomato sauce is too acidic
Cause: The brand of canned tomatoes used was highly acidic
Fix: Stir in an additional pinch of sugar or a small splash of the pasta cooking water to mellow the acidity
Prevention: Taste the tomatoes before cooking and use high-quality brands when possible
Pasta sauce is watery and pooling at the bottom of the plate
Cause: Pasta was not tossed with the sauce and starchy water properly, or was not drained well
Fix: Return the pasta and sauce to the skillet and cook over medium heat for 1-2 minutes while stirring until thickened
Prevention: Always finish cooking the pasta in the sauce with a splash of starchy water and toss vigorously
Cultural Context
Salsa negra is a deeply roasted Mexican chili condiment, while a rich tomato sofrito acts as the backbone of Spanish cuisine. Combining them in a hearty pasta dish creates a dynamic transatlantic fusion, celebrating the historical exchange of ingredients like tomatoes, chilies, and olive oil between Spain and the Americas.
