Pasta with roasted tomato & red chile arrab
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Pasta with roasted tomato & red chile arrab
  Pasta    Sauces    Low Fat    Chiles  
Last updated 6/12/2012 12:48:43 AM. Recipe ID 9902. Report a problem with this recipe.
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      Title: Pasta with roasted tomato & red chile arrab
 Categories: Pasta, Sauces, Low-cal, Low-fat
      Yield: 4 Servings
 
      2 lb Large, firm, ripe tomatoes
      1 lg Long, red, dried New Mexican
           -chile (about 1 1/2 ounces)
      1 tb Olive oil
      2 md Garlic cloves, chopped fine
      1 ts Sugar
      1 ts Dried oregano
  1 1/2 tb Fresh cilantro, chopped
           Cooked Pasta
 
  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.
 




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Recipe ID 9902 (Apr 03, 2005)

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