← Back to Search Results
American, Southwestern
Blackened Fresh Tomato Southwestern Pasta

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

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
Cooking time: 10 To 15 Minutes

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

Note from Cookstr's Editors

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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
good-to-the-grain Good to the Grain
by Kim Boyce
the-sweet-life The Sweet Life
by Kate Zuckerman
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
spice Spice
by Ana Sortun
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
cook-with-jamie Cook with Jamie
by Jamie Oliver
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
lucid-food Lucid Food
by Louisa Shafia
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?