Another busy work week flew right on by, so I’m using today to relax and unwind. Definitely been feeling a bit exhausted lately—like real physical exhaustion. The good news is that I’m still keeping up with my workouts, and I’ve been making an effort to read more these last few days. Speaking of, I just sat and read lots of pages while a lovely breeze floated through the window. Hello spring!! I am flying right through my book! Love when that happens.
Since I always know my weeks will be busy, I make sure to keep meals easy-breezy during the week. So it’s a good thing we love pasta because it’s a typical go-to meal for us. I made this pasta meal in a short amount of time just a few days ago. I typically rush home from work, rush to make dinner, and then run out the door to pick-up My Love at the metro. Go, go, go!
This Spicy Southwest Pasta was packed full of flavor! Angel hair pasta slathered in a spicy tomato sauce packed with creamy black beans, diced tomatoes, and sweet corn. Did I mention there is orange in the sauce?! It thinned the sauce a bit and added a layer or sweetness that worked well with the sweet corn bits.
Sometimes I go a little heavy on the red pepper flakes, but this time I got it just right. I did end up adding a touch too much of cumin for my taste, but it added another level of spice that really stood out. Next time, I’d probably toss in a bit of chili powder, but I didn’t have any when I made this, so I can’t speak for how it’d taste. Good though, I’m guessing! Thinking of chili powder makes me miss having a warm bowl of Vegetarian Chili. Is it fall yet?! :o) Uh huh, I’m one of those people.
Go on and enjoy a bowl of this pasta out on the balcony while soaking in the lovely spring air. I’ll have to get outside and enjoy it myself before summer sets in…which is any day now around here.
Spicy Southwest Pasta
Yields 4-5 servings (we’re big pasta eaters!)
- 1 lb. pasta (I used angel hair)
- 2 tsp. salt
- 1 tbsp. canola oil
- 1 small red onion—diced
- 4 cloves garlic—minced
- 32 oz. tomato sauce (I used homemade)
- ¾ cup orange juice
- ½ tsp. red pepper flakes
- 1½ – 2 tsp. cumin (I originally used 1 tbsp. which was too much)
- 1 tbsp. sugar
- ¼ tsp. salt
- 1 (15 oz.) can black beans—drained and rinsed
- 1 (14.5 oz.) diced tomatoes—drained
- 2 cups frozen corn
Bring a pot of water to a boil over high-heat. Carefully break the pasta strands in half, if desired.
While the water boils, heat a large pan over medium heat. Add the canola oil and diced red onion and cook until translucent. Add the minced garlic and cook 1 additional minute. Add in the tomato sauce, orange juice, red pepper flakes, cumin, sugar, and salt and stir to combine. Cover and let simmer over medium-low heat for 5 minutes—stirring occasionally.
The water should be boiling by now, so add the 2 tsp. salt and the pasta and stir to combine. Cook according to package directions (angel hair only takes 5 minutes).
To the simmering sauce, add the black beans, diced tomatoes, and frozen corn and stir to combine. Cover and let simmer for another 5 minutes.
Drain the pasta in a colander and add it back to the same pot. Carefully pour the sauce over the pasta and gently stir to combine.
Adapted from Food.com