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Blackened Fresh Tomato Southwestern Pasta Recipe

Cookstr
Course: Main Course
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Inexpensive
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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.

 

Notes

If preferred, you can blacken the tomatoes over a burner on top of the range. Frozen blackened tomatoes can also be used.


© 2006 Jane Butel

Editor's Note

Nutritional information is based on using 10 ounces of dry pasta.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

308kcal (15%)
50mg (5%)
28mg (47%)
57mcg RAE (2%)
537mg
56mg
11g
6g
0mg (0%)
0g (1%)
1g (2%)
5g
63g
123mg (5%)
3mg (18%)
FROM THE KITCHEN OF...

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