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Black Bean, Tomato, and Feta Sauce
- Active Time 15m
- Total Time 15m
Black beans combined with juicy red tomatoes and seasoned with the zest of lime, aromatic cumin, oregano, cilantro, and a generous jolt of Tabasco make a fabulous, festive and fiery pasta sauce. Toss with piping-hot, wagon wheel-shaped pasta, then all you need is a finishing touch of tangy feta. Pour some icy-cold beer just to cool things off a bit.
- 1/4 cup fruity olive oil
- 1 large garlic clove, finely chopped
- 1 1/3 cups drained canned black beans (frijoles negros), rinsed and well drained
- 1 pound fresh, ripe tomatoes, seeded and diced
- Grated zest of 1 large lime
- 1 to 2 teaspoons Tabasco sauce
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh cilantro leaves, chopped
- 1 cup (4 ounces) crumbled feta cheese, at room temperature
Combine olive oil, garlic, black beans, tomatoes, lime zest, Tabasco, oregano, cumin, and salt in pasta serving bowl. Set aside to warm to room temperature or, preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.
Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with cilantro and toss. Serve the feta cheese separately in a bowl for each person to add as they wish.
RECOMMENDED PASTA: 8 ounces rotelle (wagon wheels)
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
290 calories; 21g total fat; 25mg cholesterol; 893mg sodium; 19g carbohydrates; 6g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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