This is another one of my random pasta creations after my figgy pasta obsession. I was going to make this a figgy pasta (again, I know...) but I got this "spicy" idea when I was going through my pantry and found many little jars of neglected spices. I like the spiciness of this dish, but I thought the tomberries were a bit weird and didn't go with the dish.
Ingredients: serves 3-4I am sending this dish to Kait of Pots and Plots who is hosting this week's Presto Pasta Night.
Spices & seasonings:
- 250g Penne - cooked and drained
- 1 can (160g drained weight) corn
- 1 handful coriander - coarsely chopped
- 125g tomberries
- 130g spinach
- 6 sausages - cooked and cut
- 1 tsp fennel seeds
- 1 tsp cumin powder
- 1 tsp ground coriander
- 1 tsp chili flakes
- 1 tbs (or more) extra virgin olive oil
- Freshly ground black pepper
- Wilt spinach in a pan with a bit of oil and salt.
- Place spinach together with other ingredients (except spices and seasonings in a large mixing bowl).
- Toast fennel seeds, cumin powder and coriander. I placed all the spices in a plate and put under the broiler for a few minutes. You can use a pan.
- Add toasted spices, chili flakes, oil to penne and mix to combine.
- Add salt and pepper to taste.