Ingredients

• 12 ounces linguine
• 1 cup packed cilantro leaves and slender stems
• 2/3 chicken stock
• 3 tablespoons extra virgin olive oil
• 1/2 cup shallots or onions, minced
• 2 teaspoons garlic, minced
• 1 pound tomatoes, peeled, seeded, diced and drained
• Kosher salt to taste

Instructions

1. In a large saucepan of salted boiling water add spaghetti and cook until al dente.
2. Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook stirring occasionally for 3 to 5 minutes or until the onion is soft.
3. Add the tomatoes, cilantro, broth and salt and simmer 2 minutes. Drain pasta, add to saucepan and cook tossing until combined well. Transfer to a warm serving platter and serve hot.