Texatini

Ingredients

• 1 pound of penne pasta
• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro

Directions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne pasta and cook for 8-10 minutes or until al dente.
3. Drain the pasta and set aside.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the onion and bell pepper and cook until softened, about 5 minutes.
6. Add the garlic and cook for 1 minute.
7. Stir in the diced tomatoes, chili powder, cumin, salt, and pepper.
8. Bring to a simmer and cook for 5 minutes.
9. Add the cooked pasta to the skillet and toss to combine.
10. Stir in the cilantro and cook for 1 minute more.
11. Serve warm.

Interesting Facts

• Texatini is a great way to use up leftover vegetables in the fridge.
• Adding a can of black beans to the dish makes it a complete meal.
• Make it vegetarian by omitting the meat and adding extra vegetables.