Mango Chilli Pasta

Mango Chilli Pasta


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About this recipe: Mango meets pasta in a spicy tomato sauce in this easy dinner dish. Reduce or increase chillies to taste. Also great as a picnic treat!

Marlies Monika

Serves: 6 

  • 450 gms dry penne pasta
  • 3 tablespoons vegetable oil
  • 1 mango - peeled, seeded and diced
  • 2 red onions, cut into strips
  • 1 small fresh red chili, diced
  • 450 gms whole peeled tomatoes
  • 1/2 cup red wine (optional)
  • 1 bay leaf
  • 2 whole cloves
  • 1/2 cinnamon stick
  • salt to taste
  • 2 tablespoons honey
  • 1 1/2 tablespoons red wine vinegar
  • 1 cup chopped fresh coriander
  • 115 gms pitted black olives

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. 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.
  2. Heat oil in a pan over medium heat, and stir in mango, red onions, and chilli. 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.
  3. 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 coriander and olives.

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