Recipe: Thai Chile Pasta (serves 2-3)

Thai Chile Pasta

4 oz. fusilli or corkscrew pasta
1 (3 oz.) pkg. dried red tomatoes, rehydrated according to package directions, chopped
1 (8 oz.) can tomato sauce
1 to 2 Thai chiles, seeded and chopped
2 tbsp. vegetable oil
1 cup red, yellow, or green bell pepper, slivered
1 cup zucchini or yellow squash, slivered
1/2 cup red onion, thinly sliced
1 clove garlic, minced
1 tbsp. fresh cilantro, chopped
1/4 tsp. pepper

Cook pasta according to package directions.

Meanwhile, in a food processor or blender, process half of the chopped dried tomatoes with tomato sauce and Thai chile until smooth.

In a medium skillet, heat oil. Saute bell pepper with zucchini, onion, and garlic for 3 minutes or until vegetables are crisp-tender.

Add tomato mixture, remaining chopped dried tomatoes, cilantro, and pepper; heat through.

Drain pasta; toss with tomato mixture.

Servings: 2-3
From: J-M,Me