Corned Beef Pasta

Here’s something for those times when you are really busy but you still want to have something comforting and delicious. The special ingredient in our version of the corned beef pasta is the githeyo mirus, we just love it when the heat kicks in.

Serves: 4-6

Instructions:

• 4 cups pasta
• 7 cups water
• 2 tbsp olive oil
• Pinch of salt
• 3 garlic cloves
• 3 curry leaves
• ½ onion medium sized onion
• ½  giteyo mirus (scotch bonnet pepper)
• 1 tin corned beef (340 grams)
• 4 cheese slices (we used sliced cheddar)
• 1 small can tomato paste

Instructions:

1. In a large pot bring water to boil
2. When the water begins to boil, add in the pasta, pinch of salt and 1 tbsp olive oil
3. Slice the githeyo mirus and mince the onions and garlic cloves, make them as tiny as possible
4. Once the pasta is cooked, drain and set aside. Follow pasta packet instructions for how long it should be cooked for them to turn out al dente. Ours took around 15 minutes.
5. In a large saucepan, heat 1 tbsp olive oil.
6. Once the oil is heated, add the minced onions, garlic, and the sliced githeyo mirus and curry leaves.
7. Cook until the onions are translucent and begin to turn slightly brown. You’ll have to stir the mixture often to prevent it from burning.
8. Add the corned beef, and cook until the beef begins to take on a deeper colour, close to brown
9. Add tomato paste, mix well and cook on low heat for 5 minutes
10. To the sauce add in the cheese slices, the cooked pasta and keep heating until the cheese melts. For us it took less than a minute.  

Note: The pasta goes great with some garlic bread and a green salad. And just in case you need something sweet to eat afterwards, here's a chocolate biscuit pudding recipe that's just too easy to make.