Thursday, 30 April 2009

Zimbabwe chili pasta

This is a lovely dish to serve as a main course - with garlic bread and salad. Meat eaters can add some chopped ham - but i feel it is really unnecessary. 8 ounces Medium Shells, Elbow Macaroni, or other medium pasta shape -- uncooked 1 small onion -- peeled and finely diced 1 12-ounce can whole corn -- drained 1 jalapeƱo or other chili pepper -- cored and thinly sliced 1 tablespoon chili powder (or to taste) 1 teaspoon cumin 2 cloves garlic -- finely chopped 1 16-ounce can red kidney beans -- rinsed and drained 1 12-ounce tin of chopped tomatoes (drain if you feel there is too much juice) 1/2 cup shredded Cheddar cheese Prepare pasta according to package directions. While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked. When pasta is done, drain well. Transfer to a serving bowl. Add contents of pot and toss gently until well combined. Sprinkle Cheddar on top and serve immediately. Serves 4 to 6

1 comment:

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