Mexi-Pasta

Ingredients

• 1 medium onion, diced
• 2-4 garlic cloves, minced
• 1-2 jalapeno pepper, seeded and diced
• 2 tablespoons olive oil
• 14 1/2 ounces canned diced tomatoes
• 8 ounces canned tomato sauce
• 6 ounces tomato paste
• 14 1/2 ounces canned black beans, rinsed
• 10 ounces frozen corn
• 6 ounces sliced ripe olives, drained
• 1-2 teaspoon cumin
• 2-4 tablespoons fresh cilantro, finely chopped
• salt & pepper
• 14 1/2 ounces whole wheat penne, cooked to package directions (or other short-cut pasta)

Directions

1. 1

   Bring a large pot of water to a boil Make sure to salt the water before adding the pasta. When pasta is done cooking, you'll need to reserve about a cup of the starchy cooking liquid.

2. 2

   Using a wooden spoon, saute onion and jalepeno in olive oil over medium heat until onions are translucent and tender about 4-5 minutes. Add garlic and saute another minute until fragrant. You only want the onions slightly brown at the edges, not burned. Salt and pepper the veggies to taste while sauteing.

3. 3

   Add canned diced tomatoes, tomato sauce and tomato paste and combine until tomato paste is incorporated.

4. 4

   Add sliced black olives, rinsed black beans and corn. Stir in Cumin and some additional salt and pepper to taste. Bring to a bubble.

5. 5

   Reduce and simmer until your pasta is ready (5 minutes or so). When pasta is done cooking, make sure to reserve 1 cup of the starchy cooking liquid before draining. Return pasta to the pot and keep warm.

6. 6

   Add about half cup of starchy cooking liquid to the tomato sauce and incorporate. Add remaining starchy water a little at a time until sauce is desired consistency. I usually use the whole cup (or about 2 large ladles full).

7. 7

   Stir in half of the cilantro to the sauce. Pour sauce over the drained pasta and stir with wooden spoon combine. Ladle into large bowls and garnish with cilantro and other favorite tex-mex toppers.