Monday To Friday Corn And Salsa Over Pasta Twists

Recipe Ingredients

3 cups	711ml	Corkscrew pasta
1 tablespoon	15ml	Olive oil
2 teaspoons	10ml	Minced garlic
1/2 teaspoon	2.5ml	Dried oregano
1		Chopped green chiles - (4 oz)
2		Frozen corn kernels - (10 oz ea) - thawed
1		Sliced pimientos - (4 oz) - drained
		Chicken or vegetable broth - to moisten mixture
1/4 cup	59ml	Prepared salsa - or more to taste
		Salt - to taste
		Tabasco sauce - to taste
1/2 cup	8g / 0.3oz	Minced fresh cilantro

Recipe Instructions

Bring a pot of salted water to a boil. Add pasta and cook until tender but still firm to the bite, 8 to 10 minutes.

Saute garlic in olive oil for a few seconds, add oregano, chiles, corn and pimientos and bring to a simmer. Add some chicken broth to moisten and keep warm, until the pasta is done.

Drain pasta and return to pot, off heat. Add corn sauce and salsa to taste. Sprinkle with tabasco and mix with fresh cilantro. Serve immediately.

This recipe yields 4 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6530 broadcast 06-21-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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