Monday to Friday Corn and Salsa Over Pasta Twists

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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