*  Exported from  MasterCook  *
 
                     Chipotle Tomato Sauce (Capricorn)
 
 Recipe By     : While The Pasta Cooks
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Zodiac                           Lowfat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    olive oil -- or 2
    1      large         onion -- chopped
    2      cloves        garlic -- minced
    2                    chipotle peppers -- see detail
    2      teaspoons     ground cumin
      1/4  teaspoon      dried oregano
   12                    fresh plum tomatoes -- chopped
    1      tablespoon    tomato paste
    1      teaspoon      sugar
                         Salt and black pepper -- to taste
    2      tablespoons   chopped fresh cilantro
    1      pound         cooked pasta -- shells or other
 
 Dried chipotles: wash, remove stem, slice and seed, and finely chop; or
 substitute dried poblano, also called Ancho. Or Mulato.
 
 Tomatoes: 1 can (28 ounces) whole tomatoes, drained and coarsely chopped;
 or 2 cans (14 ounces each) diced tomatoes
 
 Cook and drain your choice of pasta. In a medium skillet, heat the olive
 oil over medium-high heat. Add the onion and cook until softened, about 2
 minutes.
 
 Add the garlic, chipotle, cumin, oregano and tomatoes. Cook until the
 tomatoes bubble vigorously, about 4 minutes. Stir in the tomato paste and
 sugar, then season with salt and pepper to taste. Stir in the cilantro and
 simmer 2 more minutes.
 
 In a large serving bowl, toss the cooked and drained pasta with the tomato
 sauce and serve. Makes 4 servings. - From “While The Pasta Cooks,” by
 Andrew Schloss with Ken Bookman, (Macmillan, $22.)
 
 Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and
 edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97.  MC
 estimates  16.7% CFF, 288 cals, 5.6 g fat.
 
 
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