Pasta with spicy beans and tomato feathers

lunch with garrison
Mexican cuisine
Pasta with spicy beans and tomato feathers
Portions 6
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prep time
15 min
cooking time
0 min
total time
25 min
prep time
15 min
cooking time
0 min
total time
25 min
  • 375g of feathers
  • 1/3 cup of virgin olive oil
  • 1 teaspoon of chilli oil (Optional)
  • 2-3 smashed garlic cloves
  • 1 small red chilli very chopped
  • 200g of matacandil leaves
  • 1 400g can of beans enchilada with tomato
  • 4 ripe tomatoes, very chopped
  • 1/2 cup of small black olives
  1. Cook the pasta in a pot with plenty of boiling water with salt during 8-10 minutes until there is al dente drain and keep it warm.
  2. Put the two oils in a saucepan, garlic and chilli and let it cook over a very low heat for 5 minutes; make sure they don't burn so garlic doesn't sour.
  3. Meanwhile, remove the killer leaves from the ends of the stems, lavelas, drain them well and chop them.
  4. Put the beans in a salad bowl with the tomatoes and olives and season them with a little freshly ground black pepper. Add hot pasta and garlic with chilli, stir carefully and season with salt and more pepper. Add the matacandil, remove everything well and serve immediately.
  • if you prefer, you can make this dish with 1 400g can of red beans, drained to add 3 tablespoons of taco sauce.
Recipes easy to https://recetasdecocinafaciles.NET /

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