Two staples of my pantry are dried pasta and canned beans. While I have made a couple of recipes using the two, I feel I have not been taking full advantage of the combination. I have also mostly stuck to using white beans when mixing beans and pasta. I want to expand my arsenal of pasta recipes to include other types of beans.
|Ingredients for Latin-Inspired Pasta Sauce|
I did an internet search for some ideas. I found this recipe. The basic idea and flavors appealed to me; I knew I could easily adjust the recipe to fit my taste and pantry. I had never thought of combining Latin flavors and pasta. I really enjoyed this meal! If pinched for time or already have salsa on hand, it can make a great flavor short-cut. I created the same flavor with a can of tomatoes and some fresh ingredients. A little chopped cilantro and a squeeze of lime really made this come together. Enjoy!
Latin-Inspired Pasta Sauce
1-2 tablespoons canola oil
1 15 ounce can read beans, rinsed and drained
1 14.5 ounce can diced tomatoes
1 small onion, diced finely
1 bell pepper (red, yellow, or orange preferred), chopped
4-6 cloves garlic, minced
1 jalapeno, seeds removed and minced
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon turmeric
2 teaspoons harisa (or your favorite chile paste or red pepper flakes, to taste)
Pasta for serving
Chopped cilantro and lime wedges for garnish
- In a large sauce pan, begin heating canola oil over medium-low to medium heat.
- Add onion and cook until soft and just beginning to turn brown, stirring occasionally, about 10 minutes.
- Add bell pepper, garlic, and jalapeno, stirring occasionally, cook until garlic is tender, about 5 minutes.
- Add cumin, paprika, turmeric, and harisa. Stir and toast, about 30 seconds.
- Add tomatoes and beans. Stir and lower heat to medium-low. Let simmer gently for 15 minutes.
- Meanwhile, cook pasta according to package directions.
- Serve sauce with pasta of choice, garnish with chopped cilantro and lime wedges.