Change up your pasta night with Mexican flavors all cooked together in one pot. No draining required. This is the kind of recipe you can make any day with everything you already have in your pantry and fridge.
Make sure to use a great quality extra virgin olive oil. We love Colavita!
One Pot Mexican Pasta
Servings
6 Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion finely chopped
- 1 garlic clove minced
- ½ pound angel hair broken into quarters
- 1 14½-ounce can diced tomatoes, undrained
- 1 cup vegetable broth
- ¼ cup chopped fresh cilantro stems
- ½ teaspoon ground cumin
- Kosher salt
- Freshly ground black pepper
Instructions
- Heat evoo in large sauté pan over medium heat. Add onions and cook for 5 minutes. Add garlic and pasta; cook, stirring, for about 4 minutes.
- Add tomatoes, broth, cilantro stems, and cumin; mix well. Cook, covered, for 5 minutes or until pasta is done. Season with salt and pepper to taste.
- Recipe courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).
Hi there
It would be different with shells I think you can do a 1 pound box of shells with the same amount of tomato and broth, but keep an eye on it, since you may need to add more liquid. I belive you would need about 12 cubes to equal 1/4 cup, but I would probably try it with 6.
Hi,
I have a few questions. If I use a different shape of pasta, does it stay the same amount? Since angel hair is so fine, and I only have penne on hand, I was wondering how to convert it. Also, if I use the frozen cubes of cilantro how many would I need? Thanks