from $3 Meals by Ellen Brown
1/4 cup olive oil
4 garlic cloves, peeled and minced (or pressed through a garlic press)
1 pound angel hair pasta, broken into 2-inch lengths
1 tablespoon smoked Spanish paprika
1 tablespoon dried oregano
1 teaspoon ground cumin
1 14.5-ounce can diced tomatoes
1 8-ounce can tomato sauce
2 canned chipotle chilies in adobo sauce, drained and finely chopped
2 cups vegetable broth
1/2 cup sliced pimiento-stuffed green olives
1 1/2 cups grated Monterey Jack cheese
Salt and freshly ground pepper to taste
Heat oil in a large covered skillet (or pot) over medium-high heat. Add the garlic and cook, stirring frequently, 1-2 minutes (being careful not to let it burn). Add pasta, paprika, oregano, and cumin. Cook, stirring constantly, for 2 minutes, or until pasta is lightly browned.
Add tomatoes, tomato sauce, chipotle chilies, broth, and olives to the pan; bring to a boil over high heat, stirring occasionally. Reduce heat to low and simmer mixture, covered, for 8-10 minutes, or until pasta is soft and liquid has almost evaporated. Stir in cheese, season to taste with salt and pepper (if desired), and serve immediately.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350 degree oven for 20-25 minutes, or until hot.