Boiling: Add rotini pasta and sweet potato chunks to a large pot of boiling water. Cook the pasta according to package instructions (about 8 minutes) and cook the sweet potato until soft, stirring occasionally. The sweet potato chunks should be soft and cooked by the time the pasta has finished cooking. Drain and set aside.
Pan-searing: Heat olive oil on a large high-sided pan over medium heat. Add garlic, basil, and habanero. Cook and stir until garlic browns, about 1 to 2 minutes. Add corn, diced tomatoes (including the liquid), and salt. Let simmer until half of the liquid has evaporated, about 5 minutes, stirring occasionally. Turn the heat off.
Mix everything together: Add the drained rotini and sweet potato chunks to the pan with the tomato sauce. Mix everything well. Serve immediately.
NUTRITION
475 kcal/serving
PHOTOS
NOTES & TIPS
I love using rotini for my pasta, as its twisty nooks and crannies allow it to hold more sauce and flavor. So that’s what I use here. But of course, you can use any type of pasta that you like.This recipe calls for a single habanero, which will be sufficient to give your pasta a spicy kick but not be too overwhelming. If habaneros scare you, feel free to use a milder pepper like a jalapeño.