Recipe

Southwest Ziti Recipe

Add Step-by-Step Photos	Chefmal / All my dishes 1 year, 10 months ago This dish was brought to you by a grant from the "Mal Is Running Out of $$ and Jalapenos Are Cheap" Foundation. Prep:15m Cook:20m Servings:6	Chefmal
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Ingredients

1 lb Ziti

26 oz Can Tomato Sauce

6 oz Can Tomato Paste

6 Jalapenos, seeded and diced

2 tbspns of Olive Oil

1 small onion, peeled and diced

2 tbspns Lime Juice

Garlic Powder, Ciliantro, Pepper and salt

Sour Cream

Shredded Cheese, i.e. Cheddar, Mexican Blend or whatever you may have in the house

Directions

Boil the ziti in salted water until tender.

Over a medium-high flame, sautee the onions and Jalapenos in the olive oil until soft, 3-5 minutes. (This releases the heat from the peppers, making them milder to eat. If you like your dishes spicy, include the seeds.)

Add 1 tbspn of lime juice, salt, pepper, garlic and ciliantro to taste.

In a large pot, add the tomato sauce and paste to the cooked pasta and stir well.

(A good trick to getting out all the tomato paste is to open both sides of the can, throw away the top lid and use the bottom lid to push the paste out like a push pop. I discovered this one day by accident and it works!)

Add the sauteed onions and peppers, stirring well and reheating over a low flame until blended and hot.

Serve in a bowl, top with a dollop of sour cream, shredded cheese and divide the remaining lime juice between however many dishes you're making.

Garnish with an extra sprinkle of ciliantro.

(This dish would be made even better by adding chicken, shrimp or steak with a little bit of medium salsa and sweet corn. Though it's just as good without.)

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