Monday to Friday Corn and Salsa Over Pasta Twists

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings

Ingredients
  • 3 cups corkscrew pasta
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried oregano
  • 4 ounce can chopped green chiles
  • Two 10-ounce packages frozen corn kernels, thawed
  • 4 -ounce jar sliced pimientos, drained
  • Chicken or vegetable broth to moisten the mixture
  • 1/4 cup or more prepared salsa
  • Salt and Tabasco
  • 1/2 cup minced fresh cilantro
Directions
  • Bring a pot of salted water to a boil. Add pasta and cook until tender but still firm to the bite, 8 to 10 minutes.

  • Saute garlic in olive oil for a few seconds, add oregano, chiles, corn and pimientos and bring to a simmer. Add some chicken broth to moisten and keep warm, until the pasta is done.

  • Drain pasta and return to pot, off heat. Add corn sauce and salsa to taste. Sprinkle with tabasco and mix with fresh cilantro. Serve immediately.


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