Recipe: Spicy Southwestern Pasta
- 1 1/2 t Cumin
- 2 14-ounce cans of tomatoe
- Puree 1 lg Onion, finely chopped
- 3 Garlic cloves, minced
- 1/4 t Salt
- 1/4 t Freshly ground pepper
- 1/4 t Red pepper flakes (or red Chili) to taste 2 t Chili poweder
- 2 t Oregano (dried and crushed)
- 1 16-ounce can of red Enchilada sauce
- your choice On mild or hot 1 16-ounce can of beans (I Used Pintos)
- 1 16-ounce can of corn Kernels
- 1 lb Pasta of your choice
- 6 oz Reduced or fat-free cheddar Cheese(Optional)
- In a medium to large pot, over medium heat, add cumin and toast until you can smell the seasoning (if using seeds, until golden brown).
- Add 3 cups of the tomatoe puree, onion, garlic, salt, pepper, chili and pepper flakes, and oregano. Mix well, bring to a simmer. Reduce to a low heat, cook covered for 25 minutes.
- Add the remaining ingreadients, excluding the cheese and pasta.
- Mix well, cook for 10 minutes, add your cooked pasta. Or … place 1 cup of the cooked pasta on a plate and top each serving with the sauce.
- Sprinkle each plate with cheese, and serve.
Number of servings (yield): 4
Meal type: snack
Culinary tradition: USA (General)