Yield: 4 Servings
|3 cups||Corkscrew pasta|
|1 tablespoon||Olive oil|
|2 teaspoons||Minced garlic|
|½ teaspoon||Dried oregano|
|4 ounces||Chopped green chiles|
|20 ounces||Frozen corn kernels, thawed|
|4 ounces||Sliced pimientos, drained|
|Chicken or vegetable broth to moisten the mixture|
|¼ cup||Or more prepared salsa|
|Salt and Tabasco|
|½ cup||Minced fresh cilantro|
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.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6530 Posted to MC-Recipe Digest V1 #483 by 4paws@... (Shermeyer-Gail) on Feb 12, 1997.