Pasta With Roasted Tomato And Red Chile Arrabiata Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Large, firm, ripe tomatoes
1 tsp: Sugar,
1 large: Long, red, dried New Mexican
1 tsp: Dried oregano,
-chile, (about 1 1/2 ounces) 1 1/2 tb Fresh cilantro, chopped
1 tbsp: Olive oil,
Cooked Pasta,
2 medium: Garlic cloves, chopped fine
Directions:
Preheat oven to 500. 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 olive oregano. Simmer until thick
but still slightly liquid, about 5 minutes.
Stir in the cilantro and serve over cooked pasta.
Source from luhu.jp
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 olive oregano. Simmer until thick
but still slightly liquid, about 5 minutes.
Stir in the cilantro and serve over cooked pasta.
Source from luhu.jp