Census Spaghetti with Spicy Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant fusion dish blending Italian and Mexican flavors, inspired by the cultural diversity of the U.S. population. This mexican-italian fusion-inspired slow cooker (vegetarian) ready in about 50 minutes blends spaghetti, olive oil, garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz spaghetti
• 3 tbsp olive oil
• 3 cloves garlic
• 4 medium, diced into 1/4-inch cubes tomatoes
• 1 tsp chili flakes
• 1 tbsp lime juice
• 1/4 cup, chopped cilantro
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 4 diced tomatoes and 1 tsp chili flakes, stirring for 5 minutes until softened and slightly caramelized.
3. Step 3: Stir in 1 tbsp lime juice, 1/4 cup chopped cilantro, and 1 tsp salt. Cook for 2 minutes until the salsa thickens and coats the back of a spoon.
4. Step 4: Toss cooked spaghetti with the salsa, adding 1/2 cup pasta water to loosen the sauce. Season with 1/2 tsp black pepper and serve immediately.