Recipe - Southwest Pasta

Southwest Pasta

This is a great little pasta dish - one of my favorites!  Every ingredient is crucial to make the flavors come alive.  It;s super important to use the best tomatoes you can - fresh off the plant is best but if not available, I recommend the one's at the grocery store that are still hangin' on a piece of vine.  They can be expensive at Hy-Vee but they are very inexpensive at Aldi and I've always been impressed with the flavor - even in the middle of winter.  Don't leave out the jalapeno - it adds no heat but adds a unique flavor.  They key to this dish is getting it on the table hot.  Serve it as fast as you can.

3 large chopped tomatoes
1 cup chopped cilantro
1/3 cup chopped red onion
juice of 1 lime
1 minced fresh jalapeno - seeds and ribs removed
4 tsp tomato paste
1 1/2 tsp chili powder
2 Tbsp olive oil
2 cloves minced garlic
 4 oz feta cheese
14 oz cooked small pasta (medium shells, rotini, pipette, cellentani, gemelli or the like)

Combine tomatoes, cilantro, onion, lime juice, jalapeno, tomato paste, and chili powder in a bowl.  Cook garlic in olive oil over medium heat in a small sauce pan until it becomes fragrant - approx 1 minute - be careful not to let it brown.  Add garlic mixture to tomato mixture.  Add hot pasta to tomato mixture and mix well.  Combine with feta cheese and serve immediately.  Serves 4-5.