8 ounces pasta shell (about 4 cups) medium 1 cup onion chopped 2 tablespoons vegetable oil 1 10-ounce can red enchilada sauce mild red 1 8-ounce can tomato sauce 1 4-ounce can green chilies chopped 1/4 teaspoon cumin ground 1/4 teaspoon garlic powder 1 8-ounce can corn whole kernel corn, drained 1 cup sharp cheddar cheese shredded (about 4 oz.) 1 2 1/4-ounce can olives sliced, drained (about 1/4 cup) Cook pasta according to package directions; drain, return to pot, cover and keep warm if necessary. Meanwhile, in a 10-inch skillet over medium-high heat, saute onion in oil for 5 to 7 minutes or until beginning to soften. Stir in enchilada sauce, tomato sauce, green chilies, cumin and garlic powder. Reduce heat to medium and simmer, stirring frequently, for about 10 minutes to blend flavors. Stir corn into sauce and heat through. Place drained pasta in a large serving dish. Pour sauce over; toss if desired. Sprinkle with cheese and ripe olives. -- |
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