Don't tell me you don't know what I'm talking about. Surely, you remember this:Like rama lama lama ka dinga da dinga dong
As shoo-bop sha wadda wadda yippity boom de boom
Chang chang changitty chang sha-bop
That's the way it should be
Anyway, there it is. Mango and chipotle. And pasta, because I love me some pasta. I made it twice for you, so you can see the difference between using fresh tomatoes, versus canned, and a couple different types of pasta. Here's how to throw it together:
Mango Chipotle Pasta
8 oz. gluten-free pasta (I used quinoa spirals in one version, and brown rice penne in another)
2 T oil (I used avocado oil)
1 small onion, sliced
1 T agave syrup or sweetener of your choice
2-3 cloves garlic
1 medium tomato, diced (or one can diced tomatoes, drained -- I made one with fresh, one canned)
1 mango, diced
1 c. fresh or frozen peas
1/2 t. chipotle powder
1 T. balsamic vinegar
|Quinoa spirals, and canned tomatoes. Glorious color on those 'maters, no?|
Prepare pasta according to package ingredients.
Reserve up to one cup of starchy water from noodles before draining, and set aside.
|Brown rice penne, and fresh organic tomatoes. The fresh tomatoes may not be as vibrant in color, but their flavor is awesome!|
In a large skillet or deep-sided pot, heat oil over medium heat.
Add onion and sauté lightly, just until onion begins to soften.
Add agave syrup and garlic, cooking for one minute to allow onion to absorb sweetener and garlic flavor.
Add tomato and mango, tossing for about two minutes to allow natural juices from the fruits to marry into the onion garlic mixture.
Stir in peas, chipotle powder and balsamic vinegar. Allow to simmer for about one minute.
Add drained pasta to onion and mango mix, stirring to evenly distribute pasta.
As needed, add in a bit of reserved cooking water to achieve desired liquid level in sauce.
Continue to cook over medium heat until pasta is thoroughly warmed, then remove from heat and allow to stand five minutes before serving.
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