Corned Beef & Macaroni

The combination of canned corned beef and pasta is another one of those food-fast dishes. This dish is good at anytime but especially when you are tired or looking for something to quickly put together. Another plus for this pasta dish is that both of the main ingredients are regular pantry items. Got pasta? Got corned beef?

Here’s what I do to jazz it up a bit.

INGREDIENTS

• 1 (14oz.) packet macaroni
• Oil
• 1 cup finely minced onions
• 1 tablespoons finely minced fresh thyme
• 2 teaspoons finely minced garlic
• ½ cup finely diced tomatoes (without seeds), optional
• 1 (12 oz.) can corned beef
• Freshly ground black pepper, to taste
• 2 tablespoons finely minced parsley
• 2 whole scallions, thinly sliced

(white/purple and green parts)

DIRECTIONS

1. Bring a large pot of water to a roaring boil, season the water with salt to taste and cook pasta to package instructions or your preference.
2. While pasta is cooking, heat oil in a large frying pan until hot, add onions, thyme and garlic along with a pinch of salt (add tomatoes if using); stir to mix and reduce heat to low and cook until the onions are translucent, softened, and the pan fragrant.
3. Raise heat to medium and add in corned beef; break up the meat and mix with onions and garlic, reduce heat to low and cook for 2 minutes.
4. Drain pasta well and add to pan, raise heat to medium and toss the pasta with meat mixture (add a few tablespoons of the pasta water if the mixture is too dry). Add black pepper and cook pasta and meat sauce together for 2 – 3 minutes.
5. Stir in parsley and green onions (more black pepper) and serve hot.

NOTE

There should be no need to add salt to the pasta and corned beef when combined, as the pasta would have been seasoned in the salted boiling water and the corned beef should have in enough salt to taste, however, taste the sauce before adding the pasta. Be mindful that the pasta water will have salt in it too.