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Penne with Chipotle Red Wine Sauce
Ingredients
-Serves approx. 1 to 2. Double, triple, or quadruple as necessary:
For penne:
-250 grams penne
-Boiling water
-Lots of salt
For sauce:
-2 T olive oil
-3 tomatoes, chopped
- 1 T tomato paste
-1/2 zucchini, chopped
-2 cloves garlic, crushed (whole, but crushed with the blade of a knife)
-2 t of chipotle adobo (sauce that comes with canned chipotles)
-splash of dry red wine (I used a half-drunken bottle of Spanish tempranillo)
-1 t dried oregano (fresh is best, but didn't have any around)
-1/2 t dried basil
-handful of fresh cilantro (otherwise known as coriander), choppedInstructions
Monday night, exhausted from work, not in the mood to deal with my disgusting post-weekend kitchen, yet must. I needed a quick dish, something that did not use too many dishes (they are already in the sink waiting to be washed). Alas, pasta saves the day again... with a little help from a smoky chili and Spanish red wine.
1. Heat water, add salt, put in penne when boiling
2. Make the sauce: heat the olive oil in a pan, when hot add the crushed garlic cloves. Let simmer for 30 seconds to 1 minute.
3. Add zucchini. Let cook for 1-2 minutes.
4. Add tomatoes. Let them begin to reduce, then add adobo and tomato paste.
5. Add dried oregano and basil.
6. Add 1-2 T water and continue to reduce and become, well, sauce-like.
7. Add a splash of red wine. I found the earthy undertones of the tempranillo worked well with the smokiness of the chipotles and also sweetened the sauce a bit.
8. Take sauce of heat and mix with finished, drained penne.
9. Top with cilantro and, if desired, queso blanco or another grated cheese.
10. Have a glass of wine. Leave the dishes for Tuesday.More Entrees Recipes