Pasta De Arbol Recipe
After tasting Pasta De Arbol, I always feel that this is the food I was meant to eat from long before. This Pasta De Arbol is quite different from other pasta recipes, I almost invented it myself. Go try it today!
Ingredients
4 oz (120 g) fusilli or corkscrew pasta
3-oz pkg (120 g) Dried Tomatoes, rehydrated and chopped
8-oz can (240 ml) tomato sauce, low sodium
1-2 Chile de Arbol, rehydrated
1 1/2 tbs (25 ml) vegetable oil
1 cup (240 ml) slivered red, yellow or green bell pepper
1 cup (240 ml) slivered zucchini or yellow squash
1/2 cup (120 ml) thinly sliced red onion
1 clove garlic, minced
1 tbs (15 ml) Fresh Cilantro, chopped
1/4 tsp (1 ml) pepper
Directions
Cook pasta according to package directions.
Meanwhile, in a food processor or blender process half of the chopped dried tomatoes with tomato sauce and chile de arbol until smooth.
In a medium skillet, heat oil.
Saute bell pepper, zucchini, onion and garlic for 3 minutes or until vegetables are crisp-tender.
Add tomato mixture, remaining chopped tomatoes, cilantro and pepper; heat through.
Drain pasta; toss with tomato mixture.
Meanwhile, in a food processor or blender process half of the chopped dried tomatoes with tomato sauce and chile de arbol until smooth.
In a medium skillet, heat oil.
Saute bell pepper, zucchini, onion and garlic for 3 minutes or until vegetables are crisp-tender.
Add tomato mixture, remaining chopped tomatoes, cilantro and pepper; heat through.
Drain pasta; toss with tomato mixture.
