Recipe courtesy of Michele Urvater
Monday to Friday Corn and Salsa Over Pasta Twists
- Yield: 4 servings
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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.