As much as I love cooking, I eat an embarrassing amount of pasta with jarred tomato sauce gussied up with a handful of pre-washed spinach. Loath to eat my standard pasta ration yet again, and inspired by my elevated consumption of salsa (tomatoes! onions! chiles!) at work, I gave the tomato base a little Mexican persuasion. Smoky chipotle brightens up with sweet mango and a dollop of yogurt. Maybe yogurt sounds a little weird, but think how hella rico chipotle mayo or sour cream in your burrito is.
Mango Chipotle Pasta
1/2 lb pasta (~1/2 a box)
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 mango, diced
1 chipotle pepper, minced + spoon of the adobo sauce
1 tsp ground cumin
1/2 tsp dried oregano
1/2 jar tomato sauce
2 spoonfuls plain yogurt
lime juice to taste
Boil the pasta to your liking.
Meanwhile, heat up a pan and cook up the onion, garlic, and bell pepper in some oil. After a few minutes, hit it with the chipotle, adobo sauce, cumin, and oregano.
Add the tomato sauce and yogurt. Stir in the pasta, adjust the seasonings, y fin!