* Exported from MasterCook *
Chipotle Tomato Sauce (Capricorn)
Recipe By : While The Pasta Cooks
Serving Size : 4 Preparation Time :0:00
Categories : Zodiac Lowfat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil -- or 2
1 large onion -- chopped
2 cloves garlic -- minced
2 chipotle peppers -- see detail
2 teaspoons ground cumin
1/4 teaspoon dried oregano
12 fresh plum tomatoes -- chopped
1 tablespoon tomato paste
1 teaspoon sugar
Salt and black pepper -- to taste
2 tablespoons chopped fresh cilantro
1 pound cooked pasta -- shells or other
Dried chipotles: wash, remove stem, slice and seed, and finely chop; or
substitute dried poblano, also called Ancho. Or Mulato.
Tomatoes: 1 can (28 ounces) whole tomatoes, drained and coarsely chopped;
or 2 cans (14 ounces each) diced tomatoes
Cook and drain your choice of pasta. 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.
In a large serving bowl, toss the cooked and drained pasta with the tomato
sauce and serve. Makes 4 servings. - From "While The Pasta Cooks," by
Andrew Schloss with Ken Bookman, (Macmillan, $22.)
Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and
edited for MasterCook by patH (
[email protected]) on Apr 23, 97. MC
estimates 16.7% CFF, 288 cals, 5.6 g fat.
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