One of my biggest peeves is pasta that is “clammy” and watery –the kind that comes straight out of the boiling water and onto the plate, the bland taste camouflaged by some kind of sauce . Tasty and nicely textured. . . . .
Add the chopped spinach and mix thoroughly, and finish off by adding the sun-dried tomatoes along with some of the herb-infused olive oil. Season with your favorite herbs (e.g. basil, tarragon) and cook until done or . . . . . .
Many of my recipes hail back to my childhood . . . those comfort foods and favorite dishes from “word of mouth” recipes handed down through generations, sometimes modified for the famine and WWII years in the “Old Country” . . . . .
The rest is a matter of assembling your taco according to your taste and preference. Coat each shell with a favorite salsa mixture–it can be as simple as tartar sauce mixed with picante sauce
or make your own mango salsa.