Spicy Mexican Pasta

Recipe tried, photographed, and eaten by Cynthia McCoy.

Details: All the ingredients are versatile – you can use them in tons of other dishes, so it’s worth it to buy them if you don’t already have them. Chipotle sauce is awesome on nachos, tacos, and burritos. Balsamic vinegar is as essential to pastas as olive oil. Buy it!

Servings: 2

Time: 15 minutes

Ingredients:
4-6 oz. thin spaghetti
3 Tbsp. olive oil
3 Tbsp. balsamic vinegar
3 oz. black olives
3 tsp. chipotle sauce (Mexican hot sauce)
salt & pepper to taste

Directions:
Boil pasta according to directions. Drain pasta; return to pot. Pour olive oil, balsamic vinegar, and chipotle sauce over pasta. Stir well. Add salt and pepper to taste. Bust open a can of black olives and use half the can (around 3 oz.). For whole olives, chop them if you want it to look nice, crush them between your fingers if you don’t care. Mix together and enjoy.