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.
Spirals With Tomato Chipotle
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Ingredients
- 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
Instructions
- 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 Notes
Nutrition Facts
Spirals With Tomato Chipotle
Amount Per Serving
Calories 283
* Percent Daily Values are based on a 2000 calorie diet.
Calories 283,Fat 6,Perfat 19,Cholesterol 0,Carbo 50,Protein 10,Fiber ,Sodium
