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CHIPOTLE SALSA TOSSED WITH PASTA
Chipotle Puttanesca Pasta |
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10 ounces dry, uncooked pasta, any kind
2 cups chipotle salsa, or 1 ¾ cups tomato-based salsa with ¼ cup minced reconstituted chipotles
½ cup Mediterranean-type olives, sliced in strips, pits removed
¼ pound bacon, fried, drained, and crumbled
¼ cup cilantro, coarsely chopped
Grated Romano or Parmesan cheese, for garnish (optional)
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1. Bring a large pot of salted water to a boil and cook the pasta according to package directions.
2. Meanwhile, in a small pan, combine the salsa, olives, bacon, and cilantro. Simmer for 5 minutes to blend the flavors. When the pasta is done, drain and divide among the plates. Top each with the salsa and lightly toss.
3. Sprinkle with cheese, if desired.
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Preparation Time: 30 |
Serves: 2 |
| Recipe Origin: United States |
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Submitted by: |
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Jane Butel
New Mexico
United States |
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| This recipe has been viewed 3023 times. |
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