By Michelle Maskaly on April 05, 2011
This pasta caliente is packed with some serious hotness! It's also vegan, can be made with gluten-free or regular pasta and is so quick and easy to make. I made it with both types of pasta to fit everyone's dietary needs -- half-a-pound regular bow ties and half-a-pound gluten free rigatoni.
What gives it a complex hot flavor is the way the jalapenos are cooked. By heating the oil and then adding the peppers to sizzle, you are infusing the oil with the jalapeno flavor and juice. I was worried a 1/4 cup of jalapenos wouldn't be enough, but I think it were any spicier, it would have been too hot.
Another great thing about this? It takes about 20 minutes, or less, to make. And, who doesn't love a home cooked meal that is quick and easy. It's also perfect for those times you have friends over and invite them on a whim to stay for dinner, because it makes for a great presentation, but is fast to make. Just be sure your guests like spicy foods!
1 pound pasta cooked to desired tenderness (bow ties or rigatoni work best & can be gluten free or regular)
14.5 ounce can of Red Pack petite dices tomatoes with green chilies (hot)
1/3 cup olive oil
1/4 cup jalapenos
Using a mini chopper, coarsely chop up the jalapenos. You can do it by hand, too, but by using the mini chopper you get a little more juice out of them.
Heat the olive oil. Add the jalapenos and sprinkle with garlic salt and table salt. Saute the jalapenos for about 5 minutes, stirring frequently so they don't burn. Once you get to the point where when you mix it, you can start to smell the jalapenos, add in the can of diced tomatoes.
Mix well and bring to a slight boil for about 9 minutes while your pasta is cooking. You don't want the tomatoes and peppers to burn, but you want it to keep it hot.
Drain the pasta, return to the pot and pour the tomato and pepper mixture over it.
Mix well and serve immediately.
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