Friday, 16 November 2012

Mexican Pasta

A lot of the same ingredients as the Minestrone Soup but in different amounts and with some spiciness.

  • vegetable oil
  • 1 small onion, chopped
  • 2 leeks, chopped
  • 1 carrot, chopped
  • salt and pepper
  • 1 jalapeno, chopped
  • 1 cup of tomato sauce
  • 2 cups of pasta, mostly cooked (it will finish cooking in the sauce)
  • 1/4 cup cilantro, chopped
  •  Parmesan cheese (or Cotija cheese if you can get it)
1) Heat the oil in a pot.
2) Add the onion and cook until it is translucent, about 3 minutes.
3) Add the leeks and carrots until they soften a bit, about 3 minutes.  Add the salt and pepper.

4) Add the jalapeno, pasta, and tomato sauce and bring to a boil.
5) Allow to cook until the pasta is cooked and carrots soften.
6) Serve with cilantro and Parmesan.

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