Monday, February 22, 2010

Another Meatless Meal for Lent

Southwestern Pasta

4 cups tomato puree
1 large onion, finely chopped
3 cloves garlic (pressed or minced)
1 tsp ground cumin (or more)
1/4 tsp red pepper flakes (or to taste)
2 tsp chili powder
2 tsp dried oregano
roasted red peppers (7oz jar, drained and diced)
16 oz can black beans (rinsed and drained)
small can corn (drained)
1 lb rotelle/farfelle/penne, cooked al dente

In a large saucepan mix tomato puree, onion, garlic, and spices. Bring to a
simmer and cook over low heat for about 20 minutes. Add red peppers, beans
and corn. Cook until heated through (5-10 min).

Serve over pasta.

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