Cilantro Pasta

3 Tbsp. vegetable oil
8 oz. uncooked angel hair pasa
1 medium white onion, finely chopped
2 lbs. vine-ripened tomatoes, roasted, peeled and chopped, (reserve juices)
1 jalepeno pepper, roasted, peeled, seeded and finely chopped
2 cups wataer
4 knorr cilantro minicubes, crumbled.

Heat 2 tablespoons oil in a large, deep nonstick skillet over medium heat, and cook dry pasta about 4 minutes or until golden, turning once. Drain on paper towels.

Heat remaining 1 tablespoon oil, and cook onion about 5 minutes or until tender, stirring occasionally. Stir in tomatoes and jalepeno, and cook over medium-high heat about 5 minutes or until thickened. Return pasta to skillet. Add water and 2 knorr cilantro mini cubes. Bring to a boil. Reduce heat and boil gently about 5 minutes or until pasta is tender, pressing and breaking up nests. Stir in an extra 1/4 cup water to thin sauce, if needed. Stir in remainin 2 mini cubes and serve with grated parmesean cheese. Serves 54.

Number of Servings: 4

Recipe submitted by SparkPeople user DOLPHINFAN13.