Penne with Mango Chile Sauce

Ingredients

• 1  bay leaf 
• 4 ounce olives black pitted canned
• 14.5 ounce canned tomatoes whole peeled canned
• 0.5  cinnamon sticks 
• 1 cup cilantro leaves fresh chopped
• 2 tablespoons honey 
• 1  mangos diced peeled seeded
• 16 ounce penne pasta dry
• 1 small chile pepper fresh diced red
• 2  onions red cut into strips
• 0.5 cup red wine 
• 1.5 tablespoons red wine vinegar 
• 6 servings salt to taste
• 3 tablespoons vegetable oil 

Equipment

• sauce pan
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add penne pasta, and cook for 9 to 13 minutes or until al dente; drain.
3. Heat oil in a medium saucepan over medium heat, and stir in mango, red onions, and chile pepper. Cook for about 5 minutes, until onions are tender.
4. Mix in tomatoes and wine. Stir in the bay leaf, cloves, and cinnamon stick. Cook, stirring occasionally, for about 10 minutes.
5. Remove bay leaf, cloves, and cinnamon stick from the mango mixture. Season with salt.
6. Mix in honey and red wine vinegar.
7. Serve over cooked pasta with cilantro and olives.