Mexican-style pasta

Ingredients

• 500 g pasta (preferably penne or fusilli)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 large can (400 g) whole peeled tomatoes
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Crumbled queso fresco and chopped fresh cilantro, to garnish

Step-by-step preparation

1. Cook the pasta according to the package instructions in a large pot of salted water. Drain and set aside.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, red pepper and green pepper and cook until golden and soft, about 5–7 minutes.
3. Add the whole peeled tomatoes and crush them with a fork or wooden spoon.
4. Add the cumin, chili powder, oregano, salt and black pepper to taste. Mix well and simmer over medium-low heat for about 10–15 minutes, until the sauce thickens and the flavors come together.
5. Add the cooked pasta to the skillet and toss well so it is coated in the sauce.
6. Serve the Mexican pasta hot, garnished with crumbled queso fresco and chopped fresh cilantro.