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Linguine with Picante Sauce

Course Entrée
Cuisine Italian

Ingredients

  • 8 oz. linguine
  • 1 med. onion chopped
  • 1 clove garlic minced
  • 1 (15-oz.) can black beans drained and rinsed
  • 1 T. vegetable oil
  • 2-1/2 C. canned stewed tomatoes
  • 1/2 C. picante sauce
  • 1 tsp. ground cumin
  • 1/4 tsp. dried oregano
  • 4 oz. Colby Jack cheese finely shredded
  • 1/2 C. fresh cilantro chopped

Instructions

  • Cook pasta according to package directions; drain.
  • Rinse with cool water; drain again.
  • Cover to keep warm.
  • Heat vegetable oil in a large skillet over medium-high heat until hot.
  • Add onion and garlic and mix well.
  • Sauté until onion is tender.
  • Add undrained tomatoes, picante sauce, black beans, chili powder, cumin and oregano; mix well.
  • Bring to a boil, stirring occasionally.
  • Reduce heat to low and cover.
  • Simmer the sauce, stirring occasionally, for 15 minutes; remove cover.
  • Increase heat to medium-high. Cook, stirring frequently, until the desired consistency, about 5 minutes.
  • Place cooked pasta on a serving platter. Spoon sauce over pasta. Sprinkle with cheese and top with cilantro.