Cucciole Guatemaltecas

Ingredients

In this Guatemalan adaptation of Cucciole, we incorporate traditional Guatemalan spices such as achiote and cumin to infuse the tomato sauce with a unique flavor profile. Additionally, we add black beans and sweet corn to enhance the dish's creaminess and sweetness. The use of fresh cilantro adds a refreshing herbal note, which is a common ingredient in Guatemalan cuisine. We alse have the original recipe for Cucciole, so you can check it out.

• 250g (8.8 oz) pasta spirals 250g (8.8 oz) pasta spirals
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon achiote powder 1 teaspoon achiote powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 200g (7 oz) canned black beans, rinsed and drained 200g (7 oz) canned black beans, rinsed and drained
• 150g (5.3 oz) canned sweet corn, drained 150g (5.3 oz) canned sweet corn, drained
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 65g, 8g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Cook the pasta spirals according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the diced red bell pepper to the pan and cook for a few minutes until slightly softened.
4. 4.
   Sprinkle the achiote powder and cumin powder over the vegetables, stirring well to coat them evenly.
5. 5.
   Pour in the canned diced tomatoes and bring the sauce to a simmer. Cook for about 10 minutes, allowing the flavors to meld together.
6. 6.
   Add the black beans and sweet corn to the sauce, stirring gently to combine. Cook for an additional 5 minutes to heat through.
7. 7.
   Season the sauce with salt and pepper to taste.
8. 8.
   Add the cooked pasta spirals to the pan and toss them in the sauce until well coated.
9. 9.
   Serve the Cucciole Guatemaltecas hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Pasta spirals — Cook the pasta until al dente to ensure a firm texture that holds up well in the sauce.
• Achiote powder — Achiote powder adds a unique flavor and vibrant color to the dish. Adjust the amount according to your preference for spiciness and color intensity.
• Cumin powder — Cumin adds a warm and earthy flavor to the sauce. Use freshly ground cumin for the best flavor.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or a diced jalapeño to the sauce.
• Customize the dish by adding your favorite vegetables such as zucchini or mushrooms.
• Top the Cucciole Guatemaltecas with crumbled queso fresco for an extra burst of flavor.
• If you prefer a smoother sauce, blend the canned diced tomatoes before adding them to the pan.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently on the stovetop or in the microwave.

Serving advice

Serve the Cucciole Guatemaltecas as a main course accompanied by a fresh green salad and warm corn tortillas.

Presentation advice

Garnish each plate with a sprig of fresh cilantro to add a pop of color and freshness to the dish. Serve the pasta spirals neatly arranged on the plate, allowing the vibrant red sauce to shine through.