*  Exported from  MasterCook  *

                    Chipotle Tomato Sauce (Capricorn)

Recipe By     : While The Pasta Cooks
Serving Size  : 4    Preparation Time :0:00
Categories    : Zodiac                           Lowfat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil -- or 2
   1      large         onion -- chopped
   2      cloves        garlic -- minced
   2                    chipotle peppers -- see detail
   2      teaspoons     ground cumin
     1/4  teaspoon      dried oregano
  12                    fresh plum tomatoes -- chopped
   1      tablespoon    tomato paste
   1      teaspoon      sugar
                        Salt and black pepper -- to taste
   2      tablespoons   chopped fresh cilantro
   1      pound         cooked pasta -- shells or other

Dried chipotles: wash, remove stem, slice and seed, and finely chop; or
substitute dried poblano, also called Ancho. Or Mulato.

Tomatoes: 1 can (28 ounces) whole tomatoes, drained and coarsely chopped;
or 2 cans (14 ounces each) diced tomatoes

Cook and drain your choice of pasta. In a medium skillet, heat the olive
oil over medium-high heat. Add the onion and cook until softened, about 2
minutes.

Add the garlic, chipotle, cumin, oregano and tomatoes. Cook until the
tomatoes bubble vigorously, about 4 minutes. Stir in the tomato paste and
sugar, then season with salt and pepper to taste. Stir in the cilantro and
simmer 2 more minutes.

In a large serving bowl, toss the cooked and drained pasta with the tomato
sauce and serve. Makes 4 servings. - From "While The Pasta Cooks," by
Andrew Schloss with Ken Bookman, (Macmillan, $22.)

Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and
edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97.  MC
estimates  16.7% CFF, 288 cals, 5.6 g fat.


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