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Roasted Pepper and Chipotle Sauce Pasta


    Roasted Pepper and Chipotle Sauce Pasta

    3 Tbsp (45 mL) extra-virgin olive oil
    1 large cooking onion, peeled and diced
    2 large cloves garlic, finely minced
    4 large sweet red peppers, roasted, seeded, and diced
    1 to 2 Tbsp (15 to 30 mL) tinned chipotle pepper, packed in oil, minced
    1 - 14 oz (398 mL) can fire-roasted tomatoes in their juices, diced
    2 Tbsp (30 mL) fresh basil, finely chopped
    1/2 tsp (2 mL) granulated sugar (or Sucanat)
    Sea salt and freshly ground black pepper
    1 lb (450 g) whole grain pasta such as spaghetti or rotini
    1/2 cup (125 mL) plain goat cheese, crumbled

    Heat oil in saucepan. Add onion and garlic, and saute until soft and clear, but not browned. Stir in peppers, 1 Tbsp (15 mL) minced chipotle, and tomatoes, and cook over medium-low heat until flavours have blended, about 15 minutes. Stir often. Add more chipotle if you wish. Add basil, sugar, and salt and pepper to taste. Set aside.


    Add pasta to a large pot of boiling salted water. Boil until done as you like, about 12 minutes. Drain well and shake off as much water as you are able. Return to the pot and fold in roasted pepper and chipotle sauce. Top with crumbled goat cheese.

    Makes 4 to 6 servings.

    Each serving contains: 263 g calories; 9 g protein; 12 g fat (4 g sat. fat, 0 g trans fat); 30 g carbohydrates; 3 g fibre; 136 g sodium

    source: "Whole Grains = Smart Foods", alive #331, May 2010


    Roasted Pepper and Chipotle Sauce Pasta




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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.