Penne with Mango Chile Sauce
Description
Olives and cilantro top penne pasta served with a lightly sweet, warmly spiced mango sauce.
Ingredients
•
1 (16 ounce) package dry penne pasta
•
3 tablespoons vegetable oil
•
1 mango - peeled, seeded and diced
•
2 red onions, cut into strips
•
1 small fresh red chile pepper, diced
•
1 (14 1/2 ounce) can whole peeled tomatoes
•
1/2 cup red wine
•
1 bay leaf
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2 whole cloves
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1/2 cinnamon stick
•
salt to taste
•
2 tablespoons honey
•
1 1/2 tablespoons red wine vinegar
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1 cup chopped fresh cilantro
•
1 (4 ounce) can pitted black olives
Directions
1
Bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 9 to 13 minutes or until al dente; drain.
2
Heat oil in a medium saucepan over medium heat, and stir in mango, red onions, and chile pepper. Cook for about 5 minutes, until onions are tender. Mix in tomatoes and wine. Stir in the bay leaf, cloves, and cinnamon stick. Cook, stirring occasionally, for about 10 minutes.
3
Remove bay leaf, cloves, and cinnamon stick from the mango mixture. Season with salt. Mix in honey and red wine vinegar. Serve over cooked pasta with cilantro and olives.