Mexican Pasta Recipe

Pasta: The base of the dish, any type will work but choose one that holds sauce well.

Olive oil: Used for sautéing, it adds a rich flavor to the dish.

Onion: Adds sweetness and depth when sautéed.

Garlic: Provides a robust, aromatic flavor.

Tomato sauce: Forms the base of the sauce, giving it a rich, tangy flavor.

Corn: Adds a sweet crunch to the dish.

Black beans: Adds protein and a creamy texture.

Chili powder: Adds a warm, spicy kick.

Cumin: Adds a warm, earthy flavor.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a subtle heat and depth.

Cilantro: Fresh and vibrant, used for garnish.

When sautéing the onion and garlic, make sure to keep the heat at medium to avoid burning. Stir frequently until the onion becomes translucent and the garlic is fragrant. This will ensure a well-balanced base flavor for your Mexican pasta.

• any type pasta - Substitute with whole wheat pasta: Adds more fiber and nutrients.

• olive oil - Substitute with avocado oil: Has a higher smoke point and a mild flavor.

• chopped onion - Substitute with shallots: Provides a milder and slightly sweeter taste.

• minced garlic - Substitute with garlic powder: Convenient and has a longer shelf life.

• tomato sauce - Substitute with salsa: Adds more texture and a spicier flavor.

• canned or frozen corn - Substitute with fresh corn kernels: Provides a fresher and crunchier texture.

• canned, drained and rinsed black beans - Substitute with pinto beans: Similar texture and flavor profile.

• chili powder - Substitute with paprika: Adds a smoky flavor without the heat.

• cumin - Substitute with ground coriander: Offers a citrusy and slightly sweet flavor.

• salt - Substitute with soy sauce: Adds umami and depth of flavor.

• black pepper - Substitute with white pepper: Provides a milder and slightly different heat.

• chopped cilantro - Substitute with parsley: Offers a fresh and slightly bitter flavor.

• Allow the Mexican pasta to cool completely before storing. This prevents condensation, which can make the pasta soggy.

• Transfer the cooled pasta to an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.

• Store the container in the refrigerator. The Mexican pasta will stay fresh for up to 3-4 days.

• For longer storage, place the pasta in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date. This helps you keep track of how long the pasta has been stored.

• When ready to enjoy, thaw the frozen pasta in the refrigerator overnight. This ensures even thawing and maintains the texture of the pasta.

• Reheat the pasta in a pan over medium heat, adding a splash of water or broth to keep it from drying out. Stir occasionally until heated through.

• Alternatively, you can reheat the pasta in the microwave. Place it in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals, stirring in between, until hot.

• Garnish with fresh cilantro before serving to revive the flavors and add a touch of freshness.

• Stovetop Method:

  1. Place a skillet or pan over medium heat.
  2. Add a splash of olive oil or a few tablespoons of water to prevent sticking.
  3. Add the leftover Mexican pasta to the pan.
  4. Stir occasionally and heat for about 5-7 minutes until thoroughly warmed.
  5. If the pasta looks dry, add a bit more tomato sauce or a splash of water.

• Microwave Method:

  1. Transfer the Mexican pasta to a microwave-safe dish.
  2. Add a tablespoon of water or tomato sauce to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on high for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals until heated through, stirring in between.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Mexican pasta in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, or until the pasta is heated through.
  5. Stir halfway through the reheating process for even warming.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the Mexican pasta to the bowl.
  4. Stir occasionally and heat until the pasta is warmed through, about 10-15 minutes.

• Pasta pot: A large pot used to boil the pasta until it reaches the desired tenderness.

• Colander: A kitchen utensil used to drain the water from the cooked pasta.

• Large pan: A wide and deep pan used to sauté the onions and garlic, and to mix the pasta with the sauce.

• Wooden spoon: A sturdy spoon used for stirring the ingredients in the pan.

• Chef's knife: A sharp knife used to chop the onion and cilantro.

• Cutting board: A flat surface used to chop the onion and cilantro safely.

• Measuring spoons: Spoons used to measure out the olive oil, chili powder, cumin, salt, and black pepper accurately.

• Can opener: A tool used to open the cans of corn and black beans.

• Garlic press: A tool used to mince the garlic cloves efficiently.

• Mixing bowl: A bowl used to hold the drained pasta before it is added to the pan.

• Serving spoon: A large spoon used to serve the finished Mexican pasta onto plates.

Prep ingredients in advance: Chop the onion and mince the garlic ahead of time to streamline the cooking process.

Use canned goods: Opt for canned corn and black beans to save time on cooking and prepping.

Cook pasta simultaneously: Boil the pasta while you sauté the onion and garlic to cut down on overall cooking time.

One-pan method: Mix the pasta directly in the pan with the sauce to reduce the number of dishes to clean.

Pre-measure spices: Measure out the chili powder, cumin, salt, and black pepper before you start cooking.