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Sunday, July 25, 2010

Jennifer's Week Twenty-Eight Recipe: Pasta Shells with Spicy Tomato Sauce

A recipe for my continuing quest to introduce more vegetarian meals to my carnivores. This comes from The Occasional Vegetarian.

Pasta Shells with Spicy Tomato Sauce

4 garlic cloves, chopped
1 tablespoon olive oil
1 jalapeno pepper, seeded and chopped fine
8 plum tomatoes, each cut into sixths
3 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/3 pound shells or other short pasta
1/2 cup coarsely chopped fresh coriander (cilantro)

In a medium skillet, saute garlic over low heat in the olive oil until it begins to turn golden, 2 to 3 minutes. Add the jalapeno pepper and saute for 1 to 2 minutes.

Add the tomatoes, 1 teaspoon salt and the pepper and cook, partially covered, until the tomatoes soften and begin to fall apart, 10 to 12 minutes. Stir every few minutes.

Meanwhile, bring a large pot of water to a rolling boil. Add the remaining 2 teaspoons of salt and the pasta. Cover until the water returns to a boil. Cook until the pasta is tender but firm, 7 to 9 minutes.

Drain the pasta and add it to the simmering sauce. Toss to combine. Add the coriander and toss lightly again. Serve hot.

Will I make it again? Signs point to no. Chad and Erik did not like it and I was indifferent. The "spicy" sauce was not spicy and Chad did not like the chunks of tomato in the sauce. I'll have to try again!

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