Penne al Salsa di Pomodoro e Aglio

Don't be scared of the fancy-sounding name.  This is but some fancy macaroni I whipped up using what's in my pantry, which was some leftover Tomato Garlic Dip, good ol' Corned Beef and grated Parmesan.  I think this is a good choice if you're short on time and want something quick and easy both on skills and on the pocket. 

PENNE AL SALSA DI POMODORO EL AGLIO (Penne in Tomato Garlic Sauce)

What's In It?

500 g. Penne Rigate, cooked according to package directions
200 g. (one jar) of Tomato Garlic Dip
200 g. (one can) of Corned Beef
1 medium onion, peeled and sliced
half a head of garlic, peeled and mashed
3 tablespoons cooking oil
1/8 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon oregano (optional)

Kitchen Conjugations:

Heat cooking oil over medium heat in a wok or a deep non-stick pan.  Saute onions for one minute or until soft and translucent, then add garlic and continue sauteing for about 30 seconds.  Add in the corned beef. Stir fry for about a minute, then season with salt, pepper and oregano (if using). Stir in the tomato garlic dip, let boil then bring heat down to let the mixture simmer for one and a half minutes.

Add in the cooked penne. Pour in the olive oil and toss the mixture to allow even distribution and coating.  Check and adjust seasonings.

Top with parmesan cheese.  Serve while hot.

Note:  You can also add sliced mushrooms and finely-diced red bell peppers when the corned beef is half-cooked, then stir-fry for another 30 seconds before adding in the tomato garlic dip.