Marisa Ratchford / Daily Nexus

Marisa Ratchford / Daily Nexus

Pueblo Pasta:

College is all about trying new things and experiencing cultures. In honor of that, I have an original creation that combines the food staple of my childhood — pasta — with my adopted cuisine from my boyfriend’s family.

Rigatoni pasta
1 can Campbell’s Creamy Poblano and Queso Condensed Soup
1 can El Pato Tomato Sauce Mexican Hot Style
1 can of black beans, drained
1 can of whole kernel canned corn, drained
1 tomato
1 red potato
3 green onions, chopped
Mexican shredded cheese
Salt and pepper to taste
1 tablespoon of olive oil
Total cost: $10.19 plus tax*

Chop up your tomato, green onion and potatoes. Take the potatoes and boil them until soft. Once done, drain and set aside.
In a separate pot boil your pasta for 10-12 minutes to get an al dente texture.
Now that your potatoes are boiled and drained, place them back in the pot along with the olive oil, tomatoes, corn, green onions and beans. Cook for 2 minutes before adding the condensed soup and tomato sauce. Stir until blended and let simmer for 4-5 minutes or until bubbling.
Pour over noodles. Garnish with shredded cheese and cilantro and serve!
*prices based on Isla Vista Market