Tex-Mex Corn Macaroni

Corn macaroni gets the Tex-Mex treatment with a sauté of green chilies, bell peppers, fresh tomatoes, and warm spices. This is a one-skillet pasta dinner that’s naturally gluten-free thanks to the corn-based noodles, and it comes together in about 30 minutes of active cooking.

Build the flavor in stages. Onion and garlic go first, softening for about five minutes until fragrant. Then the peppers, both green bell and green chilies, get three minutes to pick up some color and heat. Finally, chili powder, oregano, tomatoes, and corn kernels simmer together for five more minutes while you drain the pasta. Each addition gets its own moment in the pan, which means layered flavor instead of a muddled mess.

Toss the drained pasta directly into the skillet with the vegetables and warm everything together over low heat. The residual starch on the pasta clings to the tomato-pepper mixture and lightly coats every noodle.

Pro Tips

• Cook corn pasta just until al dente; it turns mushy faster than wheat pasta
• Use fresh tomatoes for the brightest flavor, but canned diced tomatoes work in a pinch
• The green chilies add mild heat; for more kick, leave the seeds in or add a diced jalapeño
• Don’t rinse the cooked pasta; that starchy surface helps the sauce stick

Variations

• Cheesy: Toss in a handful of shredded pepper jack or cotija cheese at the end
• Protein boost: Add cooked black beans or seasoned ground turkey
• Smoky: Swap chili powder for chipotle powder and add a squeeze of lime juice