Prep 5 mins
Cook 20 mins
This is from America's Test Kitchen's book all about Pasta. I used Pepper Jack cheese instead of the Monterrey Jack and it was yummy. The meal gets a little heat from the Chipotle pepper so if you're not a fan of heat, use the cheese called for. Chipotle peppers are sold in a can in the Mexican aisle of most grocery stores. You only need one pepper/chile for this recipe so line a cookie sheet with waxed paper and spread out the rest of the peppers on it and freeze them. When they're frozen, put them in a ziploc bag and you'll have a chipotle pepper when you need it.
- Heat oil in a large frying pan and cook the onion until tender, about 5 minutes.
- Add the garlic and chipotle chili and cook for about 1 minute more.
- Add tomatoes and cook for 5 to 7 minutes until it thickens a bit.
- Add the beans and warm through.
- Salt to taste.
- When penne is cooked, drain it and return it to its pan.
- Add the sauce, cheese, and cilantro to the pasta and stir.
I tried this tonight and absolutely loved it! I had to substitute garlic powder and chipotle powder, and shredded mexican cheese for the listed ingredients, and didn't have cilantro, but the dish came out great anyway. :) It was quick, easy and tasty and just what I was looking for--a penne pasta dish with black beans and tomatoes! Thanks!