Tuesday, April 21, 2009

Mexican Pasta

This recipes was found on allrecipes.com and has been modified to suit my picky eaters. This recipe is super easy and fast. Perfect for a warm evening.

1/2 lb seashell pasta
2 tablespoon olive oil
1 onion chopped
2 garlic cloves, minced
1/2 cup sweet corn kernels
1 (15 oz) can black beans drained
1 (14.5 oz) can diced and peeled tomatoes
1/4 cup salsa
1/4 cup sliced black olives, drained
1 1/2 tablespoon taco seasoning mix
salt and pepper to taste

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  • While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions in oil until lightly browned, 10 minutes. Add the garlic and cook until fragrant. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.

  • Toss sauce with cooked pasta and serve.

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