Peruvian Spaghetti (Tallarin Saltado) – Authentic Recipe
Peruvian Spaghetti, known as Tallarin Saltado, is a delightful fusion of Italian pasta and Peruvian flavors. This dish combines tender strips of stir-fried steak with spaghetti, all tossed in a savory sauce made from soy sauce and red wine vinegar. The addition of fresh vegetables like red onions, tomatoes, and jalapeños gives it a vibrant and slightly spicy kick, while a sprinkle of fresh cilantro adds a refreshing finish. Inspired by a memorable meal at a quaint Peruvian spot in San Francisco, this dish is a perfect weeknight dinner that’s both hearty and flavorful.
Equipment
- 1 Large pot
- 1 Colander
- 1 Large sauté pan
- 1 Wooden spoon or spatula
- 1 Knife and cutting board
- 1 Measuring cups and spoons
Ingredients
- ¾ lb spaghetti
- 1 tbsp olive oil extra virgin
- 1 lb flank steak sliced into ½-inch wide strips
- Salt and ground black pepper to taste
- 1 red onion sliced into wedges
- 1 large tomato sliced into wedges
- 1 cloves garlic finely minced
- 1 jalapeño, seeded and diced
- 1 tbsp soy sauce
- 1½ tbsp red wine vinegar
- 1 teaspoon sugar
- ½ cup fresh cilantro coarsely chopped
- Sriracha (optional, for serving)
Instructions
- Cook the Spaghetti:Bring a large pot of salted water to a boil.Add ¾ lb of spaghetti and cook according to the package instructions until al dente.Drain the spaghetti in a colander, rinse with cool water to stop the cooking process, and set aside.
- Prepare the Steak:Season the 1 lb of flank steak strips with salt and ground black pepper.In a large sauté pan, heat 1 tablespoon of extra virgin olive oil over medium heat.Add the seasoned steak to the pan and cook until just browned, about 2-3 minutes.Remove the steak from the pan and set it aside on a plate.
- Stir-Fry the Vegetables:In the same sauté pan, add the sliced red onion, tomato wedges, minced garlic, and diced jalapeño.Cook over medium-high heat until the onions soften and become translucent, about 5 minutes.Reduce the heat to medium and return the steak to the pan, discarding any excess juices.
- Make the Sauce and Combine:Add 3 tablespoons of soy sauce, 1½ tablespoons of red wine vinegar, and 1 teaspoon of sugar to the pan. Stir to combine and cook for 2-3 minutes to allow the flavors to meld.Add the cooked spaghetti to the pan and toss everything together until the pasta is evenly coated with the sauce.
- Serve:Taste and adjust the seasoning with more salt and pepper if needed. Remove from heat and plate the pasta.Top with ½ cup of freshly chopped cilantro and drizzle with sriracha if you like an extra kick.Serve warm and enjoy!
Video
Notes
- Cook Spaghetti Al Dente: Make sure the spaghetti is cooked al dente so it doesn’t become mushy when tossed with the sauce.
- Steak Cooking: Don’t overcook the steak. It should be browned but still tender to add the best texture to the dish.
- Vegetable Variations: Feel free to add other vegetables like bell peppers or carrots for added crunch and color.
- Heat Adjustment: The jalapeño and sriracha can be adjusted to suit your preferred spice level.