This sauce is so rich in flavor, you'll swear there is cream in it. "Chipotle peppers in adobo" are smoky jalapeño peppers in a tomato sauce and can be found in small cans in most food markets. Leftover peppers will keep for three weeks in a plastic container in the refrigerator.
Recipe Ingredient Details:
5 quarts water
2 teaspoons sea salt (plus additional for seasoning)
2 tablespoons olive oil, divided
2 cloves garlic, thinly sliced
1/4 cup chopped onion
1/4 cup fresh basil, julienned
1 tablespoon fresh cilantro, finely chopped
1 28-ounce can whole plum tomatoes, drained and lightly crushed
2 teaspoons chipotle peppers in adobo sauce, chopped
1 cup fresh tomatoes, peeled and diced (or one 14.5-ounce can)
1 cup plain soy milk
12 ounces spiral-shaped pasta
Cilantro leaves (for garnish)
In stockpot, boil 5 quarts water with 2 teaspoons salt and 1 tablespoon olive oil.
Meanwhile, heat remaining olive oil in nonstick skillet over medium heat. Add garlic and onion and cook, stirring, until onions are translucent, about 3 minutes. Toss in basil, cilantro and plum tomatoes. Cook, stirring, 3-4 minutes. Add chipotle peppers and diced tomatoes. Cook an additional 3 minutes. Add salt to taste.
Transfer contents of skillet to a food processor and purée with soy milk.
Add pasta to boiling water and cook until al denté, 7-8 minutes. Drain; toss pasta with sauce. Serve in bowls garnished with fresh cilantro leaves.
Recipe Additional Notes:
Calories 283,Fat 6,Perfat 19,Cholesterol 0,Carbo 50,Protein 10,Fiber ,Sodium
Thu, 2012-07-05 19:56