A macaroni dish simmered in a spiced tomato sauce with baked beans, corn, bell pepper, and red onion: generous, satisfying, but lightened with plenty of vegetables and one-pot cooking.
Ingredients
- 120 g macaroni
- 400 g canned peeled tomatoes
- 200 g canned baked beans
- 120 g égoutté canned sweet corn
- 1 small fresh red bell pepper
- 1 small red onion
- 1 tsp extra-virgin olive oil
- 1 clove fresh garlic
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 petite pincée, facultatif ground cayenne pepper
- 1 tsp apple cider vinegar
- quelques feuilles, facultatif fresh flat-leaf parsley
- 2 tbsp 0% plain Greek yogurt
Method
- Thinly slice the red onion, cut the red bell pepper into small dice, and mince the garlic.
- In a wide sauté pan, heat 1 teaspoon of olive oil over medium heat. Add the red onion and bell pepper with a pinch of salt. Sauté for 6 to 7 minutes, until the bell pepper begins to soften.
- Add the garlic, smoked paprika, cumin, and cayenne pepper. Stir for 30 seconds to wake up the spices without burning them.
- Pour in the peeled tomatoes with their juice. Crush them roughly with a spoon. Simmer for 8 minutes over medium heat to concentrate the sauce.
- Add the baked beans, drained corn, and 150 ml of water. Stir, bring to a simmer, then add the macaroni.
- Cook for 8 to 10 minutes, stirring frequently, until the macaroni is tender but still firm. Add a little water if the sauce reduces too quickly: the result should remain thick enough to coat the pasta, not dry.
- Off the heat, stir in the apple cider vinegar. Taste and adjust the salt, pepper, or cayenne. Let rest for 2 minutes: the pasta will finish absorbing the sauce.
- Serve in two warm bowls with flat-leaf parsley and, if desired, a dollop of 0% Greek yogurt for freshness and contrast.
Nutrition
Per serving
- Energy
- 500.9 kcal
- Protein
- 21.21 g
- Carbohydrate
- 88.81 g
- Fat
- 6.43 g
- Fibre
- 15.99 g
- Calcium
- 89.2 mg
- Iron
- 4.01 mg
- Magnesium
- 51.63 mg
