Friday, September 2, 2011

Linguine in tomato/chipotle sauce

You can probably see a pattern here... yes... I had a can of chipotle peppers in adobo sauce and I didn't want to either leave them too long in the fridge or have them go to waste... Since you don't really use many of these awesome tasting peppers in recipes a small can of them can go a very long way... (Actually I still have more than 1/2 of them)

So.. I'll post the recipe for the pasta today, I accompanied the pasta with breaded chicken strips and also with fried garlic/butter zucchini, I'll post the recipe for the zucchini on Monday and the chicken strips were so easy to make that I am sure you already have your very own recipe, I don't think I'll share that because it's just plain chicken breast strips in a breading of flour/breadcrumbs seasoned with salt and black pepper.

Ok.. let's not make the story longer than it is and go right into the recipe:

Linguine in Tomato/Chipotle Sauce:
Serves 4
1/2 lb. of linguine pasta
2 tbsp. olive oil
1 lb crushed tomatoes
1/4 cup of water
1/2 white onion (chopped)
3 cloves of garlic (chopped)
1/2 cube of chicken bouillion
2 chipotle peppers (from a can of chipotle peppers in adobo sauce) - chopped -
grated parmesan cheese (optional)

- Cook the pasta according to the instructions of the package (al-dente)
- While the pasta cooks pour the 2 tbsp. of olive oil in a pot (big enough to make the sauce and to add the pasta there at the end.)
- Sautee the Onions, season with salt and pepper.
- When the onions are translucent add the garlic and sautee for 30 more seconds
- Pour the tomato sauce, add chicken bouillion and water bring to a boil, turn down the heat, cover and let it simmer for 10 mins (stirring occasionally)
- Add the chipotle peppers, stir and let it simmer for extra 5  minutes and add the cooked pasta, making sure all the noodles are covered by the sauce.
- Serve and sprinkle parmesan cheese on top if desired.

Buen provecho!


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