← 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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-provence-cookbook The Provence Cookbook
by Patricia Wells
amor-y-tacos Amor Y Tacos
by Deborah Schneider
flavor Flavor
by Rocco DiSpirito
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
nigella-express Nigella Express
by Nigella Lawson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
spice Spice
by Ana Sortun
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?