Recipe of Southwest Pasta - Food Recipes

Date: Tue, 12 Jul 94 15:42:27 EDT From: larcherr@craft.camp.clarkson.edu (Roxanne Larcher) adapted from Jeanne Jone's _Cook It Light, Pasta, Rice, and Beans_ This has been tested and even my pro-meat-eater hubby and son ate 2nds and 3rds! Spicy Southwestern Pasta 1 1/2 teaspoons cumin 2 14-ounce cans of tomatoe puree 1 lrg onion, finely chopped 3 garlic cloves, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 teaspoon red pepper flakes (or red chili) to taste 2 teaspoons chili powerd 2 teaspoons 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 ounces of reduced or fat-free cheddar cheese *opti onal* 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. Cilantro spriggs look great as garnish!