CHIPOTLE TOMATO SAUCE2 tablespoons olive oil 1 large onion, peeled, chopped 2 cloves garlic, minced 2 chipotle peppers, seeded and finely chopped (or substitute Poblano) 2 teaspoons ground cumin 1/4 teaspoon dried oregano 1 (28 ounce) can whole tomatoes, drained and coarsely chopped 1 tablespoon tomato paste 1 teaspoon sugar Salt and freshly ground black pepper to taste 2 tablespoons chopped fresh cilantro 1 pound favorite pasta or pasta shells In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 2 minutes. Add the garlic, chipotle, cumin, oregano and tomatoes. Cook until the tomatoes bubble vigorously, about 4 minutes. Stir in the tomato paste and sugar, then season with salt and pepper to taste. Stir in the cilantro and simmer 2 more minutes. Cook pasta according to package directions and drain. In a large serving bowl, toss pasta with tomato sauce and serve. Servings: 4 Source: While the Pasta Cooks: 100 Sauces So Easy You Can Prepare the Sauce in the Time It Takes to Cook the Pasta by Andrew Schloss and Ken Bookman
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