PREPARATION
Heat 2 tablespoons oil in a large deep nonstick skillet over medium heat and cook dry pasta about 4 minutes or until golden, turning once. Drain on paper towels.
Heat remaining 1 tablespoon oil and cook onion about 5 minutes or until tender, stirring occasionally. Stir in tomatoes and jalapeno and cook over medium-high heat about 5 minutes or until thickened. Return pasta to skillet. Add water and 2 Knorr® Cilantro MiniCubes. Bring to a boil. Reduce heat and boil gently about 5 minutes or until pasta is tender, pressing and breaking up nests. Stir in an extra 1/4 cup water to thin sauce, if needed. Stir in remaining 2 MiniCubes and serve with grated Parmesan cheese.
* To roast vegetables, grill tomatoes and jalapeno pepper, or broil in a broiler pan lined with aluminum foil, about 10 minutes or until blackened on all sides, turning occasionally. Wrap in foil and let cool; set aside.
