Here’s a really nice pasta dish for a cool evening that’s high in protein, a little spicy, and totally delish. You can use any kind of pasta that you like – spaghetti, linguini, fettuccine, or even gluten free pasta. If you want to use gluten free pasta, try the rice noodles (with rice bran) from Tinkyada which can be found at most health food stores.
Chipolte Paste with Almonds
1 Tbs extra virgin olive oil
1/2 cup minced onion
1 Tbs minced garlic
6-7 plum tomatoes, chopped
1 tsp dried parsley or basil or 2Tbs fresh
1 canned chipolte chile in adobe sauce, seeded and chopped
1/4 cup blanched almonds
1 lb pasta (spaghetti, linguini, etc)
In a non-stick skillet, heat oil and add onion. Cook, stirring frequently until onion softens, about 5 mins. Add garlic and cook another minute. Add tomatoes, parsley or basil, and chile. Cook, stirring frequently, for 10-15 mins. Add almonds, and transfer sauce to a blender or food processor. Puree until smooth and thick. Meanwhile cook pasta according to pasta directions until al dente. I usually put the sauce back into the skillet to warm it up when the pasta is almost done. Drain pasta and toss with sauce.
Luv from Karen