Ingredients
Serve 2- 1 can chipotle peppers in adobo sauce
- 3 ripe tomatoes, diced
- 1/2 large onion, diced
- 3 garlic cloves, sliced.
- 1 tbsp olive oil
- 1 tbsp butter
- 250g egg noodle pappardelle
I made an impulse buy today at the St. Lawrence Market when shopping for fresh salmon at Mike’s Fish Market. As I was paying for my purchase at the counter, I saw a can of chipotle peppers in adobo sauce and thought I’d use it in a pasta dish (I know, I know…I’m on a pasta kick at the moment). Using what I had available in the pantry (fresh Ontario tomatoes, onion and garlic), I made a chunky tomato sauce, served over a bed of egg noodle pappardelle. It was a simple preparation yielding a spicy and smoky sauce that satisfied my hunger and craving for something on the rustic side.
Preparation
- Melt the butter with olive oil in a small sauce pan over med-low heat.
- Add the onions and garlic and simmer for 2-3 minutes.
- Toss in the tomatoes with the 1 chipotle pepper (coated in a generous amount of adobo sauce) and bring to a boil on high heat.
- Once the sauce has come to a boil, reduce the heat and simmer for 35-40 minutes, until the sauce reaches a thicker consistency.
- When you’re ready to serve, prepare the pasta according to package instructions, drizzle with quality olive oil and top with your sauce.
A guilty pleasure.
