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
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
