A serious recipe

This started out as a 'quick fix' to not having dinner ready at an appropriate time. I found the original recipe on the back of the Piccolini box and modified it to what I thought sounded good. It was extremely easy to make, not a whole lot of prep, and really, really yummy. Everyone, except Jackson, practically licked their bowl clean. Since that boy has always been picky and uncooperative at the dinner table, this is not a surprise. He would have liked it had he tried it....I just know it. Try it and let me know what you think. It's just yummy.



Mini Farfalle with Tomatoes, Beans and Corn
Serves 4

1 box Barilla Piccolini Mini Farfalle pasta
2 pounds plum tomatoes OR one 28 ounce can diced tomatoes - OPTIONAL
2T Olive Oil
½ large white onion, chopped
1 can Goya black beans (don’t drain)
1 can corn, 15.5 ounces (don’t drain completely)
Salt and Pepper, to taste
1 tsp McCormick Basil and Garlic seasoning blend
1 package Goya Sazon con Culantro y Achiote
Adobo seasoning, to taste
3 T Medium Taco Sauce
Parmesan Cheese

PLACE the fresh tomatoes in boiling water for 30-60 seconds to blanch; peel the skin, remove the seeds and chop. In a medium skillet, sauté the onion in olive oil over medium heat for approximately 5 minutes. Cook the pasta according to the directions on the box. Add the tomatoes to the skillet and simmer for three minutes. Add black beans, corn, salt, pepper, basil and garlic seasoning, Sazon packet, Adobo and taco sauce and simmer for approximately 6 minutes. Drain pasta and toss with sauce mixture. Serve with Parmesan cheese sprinkled on top. Yum!