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| Spirals With Tomato Chipotle November, 2001 Serves 6 / This sauce is so rich in flavor, you'll swear there is cream in it. "Chipotle peppers in adobo" are smoky jalapeño peppers in a tomato sauce and can be found in small cans in most food markets. Leftover peppers will keep for three weeks in a plastic container in the refrigerator. 5 quarts water 2 teaspoons sea salt, plus additional for seasoning 2 tablespoons olive oil, divided 2 cloves garlic, thinly sliced 1/4 cup chopped onion 1/4 cup fresh basil, julienned 1 tablespoon fresh cilantro, finely chopped 1 28-ounce can whole plum tomatoes, drained and lightly crushed 2 teaspoons chipotle peppers in adobo sauce, chopped 1 cup fresh tomatoes, peeled and diced (or one 14.5-ounce can) 1 cup plain soy milk 12 ounces spiral-shaped pasta Cilantro leaves, for garnish 1. In stockpot, boil 5 quarts water with 2 teaspoons salt and 1 tablespoon olive oil. 2. Meanwhile, heat remaining olive oil in nonstick skillet over medium heat. Add garlic and onion and cook, stirring, until onions are translucent, about 3 minutes. Toss in basil, cilantro and plum tomatoes. Cook, stirring, 3-4 minutes. Add chipotle peppers and diced tomatoes. Cook an additional 3 minutes. Add salt to taste. 3. Transfer contents of skillet to a food processor and purée with soy milk. 4. Add pasta to boiling water and cook until al denté, 7-8 minutes. Drain; toss pasta with sauce. Serve in bowls garnished with fresh cilantro leaves. Calories 283,Fat 6,Perfat 19,Cholesterol 0,Carbo 50,Protein 10,Fiber ,Sodium |