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1
Bring a large pot of water to a boil Make sure to salt the water before adding the pasta.
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2
When pasta is done cooking, you'll need to reserve about a cup of the starchy cooking liquid.
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3
Using a wooden spoon, saute onion and jalepeno in olive oil over medium heat until onions are translucent and tender about 4-5 minutes.
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4
Add garlic and saute another minute until fragrant.
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5
You only want the onions slightly brown at the edges, not burned.
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6
Salt and pepper the veggies to taste while sauteing.
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7
Add canned diced tomatoes, tomato sauce and tomato paste and combine until tomato paste is incorporated.
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8
Add sliced black olives, rinsed black beans and corn.
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9
Stir in Cumin and some additional salt and pepper to taste.
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10
Bring to a bubble.
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11
Reduce and simmer until your pasta is ready (5 minutes or so).
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12
When pasta is done cooking, make sure to reserve 1 cup of the starchy cooking liquid before draining.
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13
Return pasta to the pot and keep warm.
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14
Add about half cup of starchy cooking liquid to the tomato sauce and incorporate.
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15
Add remaining starchy water a little at a time until sauce is desired consistency.
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16
I usually use the whole cup (or about 2 large ladles full).
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17
Stir in half of the cilantro to the sauce.
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18
Pour sauce over the drained pasta and stir with wooden spoon combine.
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19
Ladle into large bowls and garnish with cilantro and other favorite tex-mex toppers.
