Southwest Style Macaroni
6 oz. can of black olives – chopped
16 oz. jar of salsa
15 oz. can black beans – drained
29 oz. can of crushed tomatoes
1 jalapeño – chopped with seeds
1 large onion – sliced
4 cloves garlic – chopped
1 cup of frozen peas
1 tsp. salt
1 tsp. black pepper
1½ tsp. ground cumin
1 tsp. curry
½ tsp. red pepper flakes
½ tsp. garlic powder
16 oz. of shredded cheese - your choice
2 tbs. olive oil
Grated Romano or Parmesan cheese
1 lb. of your favorite macaroni
Heat a large frying pan with the olive oil. Add the garlic, onion, jalapeño and sauté until the onion is soft and the garlic fragrant.
Add the salsa, olives, peas, beans, crushed tomatoes and seasonings; simmer on low.
Prepare the macaroni as directed.
Preheat the Oven 350 degrees:
Drizzle a little olive oil on the bottom of a baking pan.
Add the macaroni and toss in the sauce. Add the cheese and toss slightly to incorporate. Top with more shredded cheese and grating cheese.
Bake for 15 – 20 minutes until the cheese is melted.