Salt and Pepper
1 lb. penne pasta
1 Tbsp. extra virgin olive oil
1 lb. ground beef
1 large onion chopped
4 cloves garlic, finely chopped
2 Tbsp. chili powder
1 Tbsp. ground coriander
1 1/2 tsp. ground cumin
1/4 cup tomato paste
1 1/2 cups chicken stock
2 cups shredded cheese (Monterey Jack)
2 small plum tomatoes, seeded and chopped
1/4 head iceburg lettuce or 1/2 small heart romaine lettuce, chopped
1. Bring large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to pot.
2. While the pasta is working, in a large skillet, heat the EVOO, over med-high heat. Add the beef and cook until browned. Add 3/4 of onion, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until onion is softened. Stir in tomato paste, then stir in chick stock.
3. Add the sauce to the pasta and toss. Spoon into a serving dish, top with cheese and tent with foil to melt the cheese. Top with remaining onion, tomatoes and lettuce!
