Spicy Pasta with Sweet Potato and Corn
4 servings
30 minutes
Spicy pasta with sweet potato and corn is a vibrant blend of Italian cuisine and zesty South American notes. This dish combines the rich flavor of tomatoes, the light sweetness of potatoes and corn, and the heat of jalapeños, creating a harmony of contrasts. In Italy, pasta has always been a symbol of simplicity and sophistication, but this recipe adds an unusual texture and interesting sound to the ingredients. The dish is perfect for a cozy dinner when you want to warm up and enjoy a wealth of flavors. Slightly sautéed vegetables add aroma, while cilantro brings fresh, herbal accents. This pasta is for those who love the balance of sweetness and spiciness in one dish, turning an ordinary dinner into a gastronomic adventure.
1
Cook the pasta according to the package instructions. Drain the water, leaving 1/2 cup.
- Paste: 170 g
2
Meanwhile, heat oil in a non-stick skillet over medium or high heat. Add garlic, onion, and bell pepper; cook for 3 minutes, stirring occasionally, until the bell pepper is soft. Add tomatoes, sweet potato, and dried jalapeño pepper.
- Olive oil: 1 tablespoon
- Finely chopped garlic: 2 cloves
- Onion: 1 head
- Green bell pepper: 1 piece
- Canned tomatoes: 400 g
- Potato: 1 piece
- Dried Jalapeno Peppers: 1 tablespoon
3
If necessary, season with salt and pepper and bring to a boil. Reduce the heat to medium or low, cover, and simmer for another 10 minutes.
4
Add the cooked pasta, the water left after boiling the pasta, and corn. Cook covered for 3-5 minutes or until the pasta softens and the mixture heats up. Sprinkle with cilantro.
- Paste: 170 g
- Frozen corn: 170 g
- Chopped cilantro (coriander): 3 tablespoons