Indulge in a tantalizing culinary journey with our Tomato Chipotle Pasta, a symphony of flavors that will awaken your taste buds. This delectable dish combines the vibrant tang of tomatoes, the smoky warmth of chipotle peppers, and the comforting embrace of pasta, creating a harmonious blend that is both satisfying and unforgettable.
Our recipe collection features three variations of this versatile dish, each offering a unique twist on the classic combination. The first recipe, "Classic Tomato Chipotle Pasta," takes you on a culinary adventure with its straightforward approach. It showcases the harmonious balance of tomato sauce, chipotle peppers, and pasta, allowing the distinct flavors to shine through.
Next, embark on a creamy escapade with our "Creamy Tomato Chipotle Pasta." This variation introduces a velvety cream sauce that envelopes the pasta and vegetables, creating a rich and indulgent experience. The chipotle peppers add a subtle smoky heat that complements the creamy texture, resulting in a dish that is both comforting and flavorful.
Finally, our "Vegan Tomato Chipotle Pasta" caters to those seeking a plant-based alternative. This recipe swaps out traditional dairy ingredients for creamy plant-based alternatives, such as cashew cream or coconut milk. The result is a delectable pasta dish that is not only delicious but also aligns with a vegan lifestyle.
Each recipe provides step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your culinary expedition is a resounding success. So, gather your ingredients, prepare your kitchen, and let's embark on a delectable journey with Tomato Chipotle Pasta!
TOMATO-CHIPOTLE PASTA
Need to serve eight in 30 minutes? To the rescue: this simple but very flavorful pasta with tomato-chipotle sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, heat dressing in large skillet on medium heat. Add onions and green peppers; cook and stir 5 min. Stir in ham, chipotle peppers and garlic; cook and stir 3 min. Add tomato sauce; mix well. Cook 5 min. or until heated through, stirring occasionally.
- Drain spaghetti; place in large bowl. Add 3/4 of the sauce mixture and Singles; mix lightly until Singles are melted. Top with remaining sauce.
Nutrition Facts : Calories 320, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g
CHIPOTLE PASTA
Steps:
- In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, chipotle sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
- Serve in pasta bowl and garnish with diced tomato, scallions, and more grated Parmesan.
- Combine all ingredients in blender, puree, cover and refrigerate.
SPICY AND SAUCY CHERRY TOMATO PASTA
In this incredibly easy weeknight pasta, red-pepper flakes, capers and tomato paste turn a simple cherry tomato sauce into something hearty enough for cold weather. Sautéeing tomato paste until it caramelizes develops deep flavor, while pan-fried capers add crunch and red-pepper flakes provide heat. For smokier undertones, you can use dried ancho chile or chile de árbol, chipotle powder or Aleppo pepper in place of the red-pepper flakes. A dollop of ricotta, freshly grated pecorino or Parmesan, or shaved ricotta salata is not necessary, but takes the dish up a notch.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat.
- In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Pat the capers dry, then add them to the skillet and cook, stirring frequently, until crisp, 3 to 4 minutes. Using a slotted spoon, transfer the capers to a paper towel-lined plate.
- Add the tomato paste to the skillet and cook over medium-high, stirring frequently, until tomato paste darkens in color and deepens in flavor, about 2 minutes. Reduce the heat to medium, add the remaining 2 tablespoons oil, the garlic and red-pepper flakes, if using, and cook, stirring frequently, until garlic is softened and fragrant, about 2 minutes.
- Add the pasta to the boiling water and reduce heat to medium. Cook according to package instructions until al dente.
- While the pasta cooks, add the cherry tomatoes to the skillet, season with salt and pepper and cook over medium-high, stirring, 5 minutes. Add 2/3 cup pasta cooking water from the pot and cook, stirring occasionally, until the tomatoes start to fall apart and the liquid becomes saucy, about 10 minutes.
- Drain the pasta, and transfer it to the skillet with the sauce to combine. (If your skillet is too full to accommodate the pasta, you can transfer the cooked pasta back to the pot, then add the sauce to combine.) Stir in half the basil and season to taste with salt and pepper.
- Divide among plates or bowls and top with capers and remaining basil, plus cheese and whole basil leaves. Serve immediately.
FRIED TAGLIATELLE WITH CHICKPEAS AND SMOKY TOMATOES
Two pantry staples, chickpeas and pasta, come together to give you this hearty vegan main. (Do check the ingredient list on the packaging for your tagliatelle, as some may contain egg.) Frying the pasta nests before cooking them provides plenty of texture, even as the pasta softens and releases its starches into the chickpeas and their cooking water. Feel free to play around with the smoky tomato oil, adding different chiles or spices, such as cumin or coriander seeds. And be sure to start the night before by soaking your chickpeas. However, if you're running low on time, you can also use two drained 14-ounce cans of chickpeas, adjusting liquid levels as necessary.
Provided by Yotam Ottolenghi
Categories dinner, beans, pastas, main course
Time 9h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the smoky tomato oil: Place a medium sauté pan over high heat. Once hot, add the tomatoes and cook for 4 minutes, shaking the pan as needed, until tomatoes are charred on the outside but still retaining their shape. Remove the pan from the heat and set aside to cool for 5 minutes. Stir in everything else and return to medium-low heat. Cook for 15 minutes, stirring occasionally as it bubbles very gently. Remove from the heat and set aside to infuse.
- Prepare the pasta: While the tomato oil infuses, add the 2 tablespoons olive oil to a large, high-sided sauté pan and heat over medium-high. Once hot, add the tagliatelle nests and cook for 1 1/2 to 2 minutes on each side, or until nicely golden. (Don't worry if you don't get color on the sides.) Set the toasted tagliatelle nests aside and rinse out the pan.
- Drain the soaked chickpeas and add them to the same pan along with 4 1/4 cups/1 liter water and 1/2 teaspoon baking soda (bicarbonate of soda). Return the pan to medium-high heat and bring to the boil, skimming the scum as needed. Turn the heat to medium-low, cover with a lid and cook for 10 to 15 minutes. Add 1 1/2 teaspoons salt and test the chickpeas at this point. They should be soft but still retain their shape. Turn the heat to medium-high and bring to a simmer.
- Stir in the garlic, then nestle in the fried tagliatelle nests. Replace the lid and cook, undisturbed, until pasta is tender and most of the liquid has been absorbed, about 5 to 10 minutes, or according to package directions. Remove the lid and, without stirring, squeeze over the juice from the lemon halves.
- Spoon the smoky tomato oil on top, sprinkle with the parsley and serve directly from the pan. Serve with the extra lemon wedges to squeeze on top to taste.
Tips:
- Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your sauce will be.
- Roast the tomatoes: Roasting the tomatoes intensifies their flavor and gives them a slightly smoky taste.
- Use a good quality chipotle pepper: Chipotle peppers can vary in heat, so choose one that is to your liking.
- Don't be afraid to adjust the spice level: If you like your food spicy, you can add more chipotle pepper or cayenne pepper to the sauce.
- Serve the pasta with your favorite toppings: Some popular toppings include grated Parmesan cheese, crumbled bacon, and chopped fresh cilantro.
Conclusion:
This tomato chipotle pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted tomatoes and chipotle peppers give the sauce a rich and flavorful taste, and the pasta is cooked to perfection. This dish is sure to be a hit with your family and friends.
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