Ingredients

The following ingredients have 4 Servings
  • 16 ozs red Hungarian wax pepper
  • 2 Jalapeño (or pickled hot peppers)
  • 1 lb tomatoes
  • 4 sprigs oregano
  • 0.5 bunch cilantro
  • 2 onions
  • 2 garlic cloves
  • 3 fresh Corn
  • 14 ozs Penne (preferably whole-grain)
  • salt
  • 4 Tbsps Pumpkin seed
  • 5 Tbsps vegetable oil
  • 1 tsp Cumin
  • 1 Lime
  • peppers

Instruction

  • Roast the red peppers under the hot oven broiler (or over an open gas flame) while turning occasionally until skin is black. Place in a bowl, cover and leave to cool for 10 minutes.
  • Rinse the jalapeños and coarsely chop. Rinse the tomatoes, remove seeds and chop coarsely. Combine both in a bowl.
  • Rinse oregano and cilantro and shake dry. Pluck the leaves, chop and add to the bowl. Peel the onions and garlic and chop finely.
  • Trim corn, rinse and cut the kernels from cob with a sharp knife.
  • Peel skin from the red peppers with a knife and cut peppers into quarters.
  • Remove seeds, cut red peppers into cubes and add to tomatoes.
  • Cook the pasta in boiling salted water according to package directions until al dente.
  • Meanwhile, roast pumpkin seeds in a dry pan until fragrant. Remove and set aside.
  • Cook corn kernels in the pan while stirring until brown spots appear, 4-5 minutes. Add to the other ingredients in the bowl.
  • Heat the oil in a pan. Add onions and garlic and sauté until transparent, 3-4 minutes. Add cumin seeds and cook for 20 seconds. Mix everything with the tomatoes and corn.
  • Drain pasta, taking care to reserve 6-8 tablespoons of pasta water. Mix pasta with the remaining ingredients. Squeeze lime and season the salad with juice to taste. If the salad is a little dry, stir in pasta water as needed. Season with salt and pepper, sprinkle with pumpkin seeds and serve.