This recipe for meatloaf cups is really simple and tasty. It has evolved into one of my all-time favorites. I recommend it to everyone I know, and they are all equally enthusiastic!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (16 ounce) package dry penne pasta
- 3 tablespoons vegetable oil
- 1 mango – peeled, seeded and diced
- 2 red onions, cut into strips
- 1 small fresh red chile pepper, diced
- 1 (14.5 ounce) can whole peeled tomatoes
- ½ cup red wine
- 1 bay leaf
- 2 whole cloves
- ½ cinnamon stick
- salt to taste
- 2 tablespoons honey
- 1 ½ tablespoons red wine vinegar
- 1 cup chopped fresh cilantro
- 1 (4 ounce) can pitted black olives
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 9 to 13 minutes or until al dente; drain.
- Heat oil in a medium saucepan over medium heat, and stir in mango, red onions, and chile pepper. Cook for about 5 minutes, until onions are tender. Mix in tomatoes and wine. Stir in the bay leaf, cloves, and cinnamon stick. Cook, stirring occasionally, for about 10 minutes.
- Remove bay leaf, cloves, and cinnamon stick from the mango mixture. Season with salt. Mix in honey and red wine vinegar. Serve over cooked pasta with cilantro and olives.
Reviews
I used a chipolte pepper, marsala wine, and kalamata olives for this and LOVED the smokey, sweet, salty result.
It was kinda yucky. We ate it, though. Just had no interest in pulling the leftovers out. I didn’t like the taste of tomato and mango together.
Yum!! That was a unique and really tasty dish. I would use diced tomatoes next time instead of whole ones, and maybe only half a pepper (it made my hubby cry!). I also left off the cilantro and olives, because I’m not a fan of either one. Overall, a great and really simple, delicious dinner.
I found this recipe to be quite tasty! The sauce really surprised me: the spices and wine create a mulled-wine tasting base, which the mango and honey sweeten and the pepper kicks up with some spice. The mixture of flavors (along with the cilantro) make each bit a little bit different, in a good way. I would recommend going a little lighter on the cilantro and skip the olives, but that’s just my taste. I also made it with chicken (stir fried w/ a few pieces of mango and honey, added the chicken to the sauce just before serving) and found that to make a nice addition.
Sauce took a really long time to thicken, it wasn’t until the next day’s leftovers that the flavours really came together and stood out. It was great then, though!
This pasta recipe is wonderful. The flavor from the mango mixed with the pepper is so unique and delicious. I use a regular red pepper as opposed to a chile pepper to give it a little less spice, but it tastes excellent either way. I highly recommend this dish for any occasion.
We loved this. The first couple of bites are kind of wierd, but after we got used to it we loved it.