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  • 6servings
  • 30minutes
  • 469calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, C, E, P
MineralsSelenium, Zinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (16 ounce) package dry penne pasta

  2. 3 tablespoons vegetable oil

  3. 1 mango - peeled, seeded and diced

  4. 2 red onions, cut into strips

  5. 1 small fresh red chile pepper, diced

  6. 1 (14 1/2 ounce) can whole peeled tomatoes

  7. 1/2 cup red wine

  8. 1 bay leaf

  9. 2 whole cloves

  10. 1/2 cinnamon stick

  11. salt to taste

  12. 2 tablespoons honey

  13. 1 1/2 tablespoons red wine vinegar

  14. 1 cup chopped fresh cilantro

  15. 1 (4 ounce) can pitted black olives

Instructions Jump to Ingredients ↑

  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.

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