Recipe

Pasta With Roasted Vegetables Recipe

Print Recipe

Ingredients

Directions

Step #1 preheat your trusty oven to 500.
Step #2 With a fork, pierce the tomatoes near their stem ends.
Step #3 Put them in a baking pan lined with aluminum foil.
Step #4 Put the chile in a separate foil-lined pan.
Step #5 Put both pans in the oven.
Step #6 Roast the chile until it turns evenly dark brown, 5 to 7 mins.
Step #7 Remove it from the oven & set it aside.
Step #8 Continue roasting the tomatoes until their skins are evenly blackened, about 45 mins.
Step #9 With your hands, split open the chile & remove its stem & seeds.
Step #10 Break its flesh & skin into a food processor/blender fitted with the metal blade.
Step #11 Pulse the machine on & off several times until the chile is finely sliced.
Step #12 Add the tomatoes to the processor, including their skins & any juices that have collected in the pan.
Step #13 Pulse the machine until the tomatoes are sliced to a coarse puree.
Step #14 In a large saucepan or skillet, heat the oil with the garlic over moderate heat.
Step #15 When the garlic begins to brown, add the tomato-chile mixture & stir in the the sugar & olive oregano.
Step #16 Simmer until thick but still slightly liquid, about 5 mins.
Step #17 stir in the the cilantro & serve over cooked pasta.
Step #18 --.
Enjoy the PASTA WITH ROASTED VEGETABLES recipe

Viewing PASTA WITH ROASTED VEGETABLES Receipe