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Spicy Moroccan Penne

Spicy Moroccan Penne
Spicy Moroccan Penne
  • 1 box Banza Penne
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, chopped into ½ an inch thick medallions
  • 2 tablespoons extra virgin olive oil
  • 1 14.5 oz can fire roasted diced tomatoes
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • ¼ teaspoon cayenne
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Handful of parsley, chopped
  1. Cook pasta according to the package.
  2. Heat olive oil over medium heat. Add in diced onion, chopped carrots, and minced garlic. Cook for about 7 to 8 minutes until they have softened, onion is translucent and garlic is golden-brown. Add diced tomatoes, cumin, oregano, cayenne, cinnamon, salt, and pepper. Simmer for at least 10 minutes to allow the sauce to infuse with flavors, stirring occasionally.
  3. Mix in pasta until evenly coated. Top with parsley, and serve.

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