Blackened Fresh Tomato Southwestern Pasta

Recipe by: Jane Butel | from Real Women Eat Chiles

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

blackened-fresh-tomato-southwestern-pasta

Photo by: Joseph DeLeo

Using fresh tomatoes right from the garden for this recipe (especially Romas) is always best. The secret to the special, sweet, rich flavor of this sauce is caramelizing the onions and charring the tomatoes. Oil-cured olives, beans of any kind, cubed eggplant, zucchini, or any other seasonal vegetable you have on hand, can be added.

Yield: 4 servings

INGREDIENTS

4 Roma tomatoes, roasted under broiler until blackened (see Notes)
1 onion, diced
3 cloves garlic, minced
2 dried chipotle chiles, reconstituted, and minced
½ teaspoon dried, ground, or crushed Mexican oregano
1 4-ounce can chopped green chile, drained
10 to 12 ounces dry pasta, any variety

Directions

Bring a large pot of salted water to a boil for cooking the pasta. Peel and dice the tomatoes; set aside.

In a heavy, seasoned skillet, over medium-high heat, cook the onion, not stirring for a minute or two, until the edges brown a bit, then stir and add the tomatoes. Add the garlic, chiles, and oregano. Reduce the heat to low and simmer for about 5 minutes.

Meanwhile, cook the pasta according to package directions. Drain and add to the tomato mixture. Stir together and serve.