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Pasta With Roasted Tomato And Red Chile Arrabiata

Fettuccine.Inn's picture
Ingredients
  Tomatoes 2 Pound (Large, Firm, Ripe)
  Dried new mexican red chilies 1 1⁄2 Ounce, dried (1 Large, Long One)
  Olive oil 1 Tablespoon
  Garlic 2 Clove (10 gm), chopped finely (Medium Sized)
  Sugar 1 Teaspoon
  Dried oregano 1 Teaspoon
  Chopped fresh cilantro leaves 1 1⁄2 Tablespoon
  Pasta 1 Pound, cooked and drained
Directions

Preheat the oven to 500 °F.
With a fork, pierce the tomatoes near their stem ends.
Put them in a baking pan lined with aluminum foil.
Put the chile in a separate foil-lined pan.
Put both pans in the oven.
Roast the chile until it turns evenly dark brown, 5 to 7 minutes.
Remove it from the oven and set it aside.
Continue roasting the tomatoes until their skins are evenly blackened, about 45 minutes.
With your hands, split open the chile and remove its stem and seeds.
Break its flesh and skin into a food processor fitted with the metal blade.
Pulse the machine on and off several times until the chile is finely chopped.
Add the tomatoes to the processor, including their skins and any juices that have collected in the pan.
Pulse the machine until the tomatoes are chopped to a coarse puree.
In a large saucepan or skillet, heat the oil with the garlic over moderate heat.
When the garlic begins to brown, add the tomato-chile mixture and stir in the sugar and oregano.
Simmer until thick but still slightly liquid, about 5 minutes.
Stir in the cilantro and serve over cooked pasta.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Roasted
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
0 Minutes
Servings: 
4

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