This is a delicious, quick little recipe that will make you feel like you know what you are doing even if you suck at cooking. The combination of jalapeno and soy ads a very subtle nutty flavour that stays on the palate and also serves to remind your taste buds that there’s more to life in the tropics than rice and beans.
4 large cloves of Ajo (garlic), chopped
1 Cebolla (onion), sliced
1 Chile picante, piqueno (small jalapeno), chopped
1 small bag of Pasta shells
1/4 cup Leche de Soya (Soy milk or milk if you prefer)
Aciete aceitunas (Olive oil)- if not available use Girasol (Sunflower)
Pinch of salt
In a frying pan lightly brown chopped ajo, cebolla, and chile in oil. When it starts looking crispy turn down heat half-way, add a pinch of salt and slowly pour the soy milk into the edge of the pan. Careful as the oil will spray when the new liquid is added. Let simmer, stirring regularly until it thickens,
Meantime boil pasta shells with a bit of oil and pinch of salt. Drain when al-dente and return to pot, add the boiled down Crema Ajillo, stir well and serve.
Serves two.