Meany Rotini

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* Exported from MasterCook II *

 

Meany Rotini

 

Recipe By : Biker Billy's Freeway-a-Fire Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 chipotle pepper -- stemmed

1/4 cup boiling water

1/4 cup extra virgin olive oil

1/4 cup sun-dried tomatoes, oil-packed -- minced

1 large onion -- coarsely chopped

1 tablespoon chopped garlic

1/2 teaspoon salt

1/2 teaspoon ground black pepper

4 cups tricolor rotini pasta

 

Place the chipotle pepper in a small bowl and cover with the boiling

water. Allow to cool to room temperature. Remove the chipotle from

the water and mince. Discard the water.

 

Fill a large pot with water and bring to a boil over high heat.

 

In a large saute pan, heat the olive oil over medium heat. Add the

chipotle, sun-dried tomatoes, and onion and cook until the onion is

tender, 3 to 5 minutes. Add the garlic, salt and black pepper and

cook until the onions are golden brown, 2 to 3 minutes. Reduce the

heat to very low and keep warm while the pasta cooks.

 

Cook the pasta in the boiling water according to package directions

until it is al dente. Rinse with hot water to remove excess starch.

Allow the pasta to drain thoroughly.

 

Place the pasta in a large serving bowl. Cover with the sauce, toss

well, and serve immediately.

 

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NOTES : Eeny-meeny-miny-moe, which pasta in the pot will go? Why use

one pasta shape instead of another? Because rotini does a good job of

holding on to cooked sun-dried tomatoes, onions and garlic. the

single chipotle makes this dish spicy but not mean; add more if you

want to be a real meany. I enjoy this when I want fast, zippy pasta

without a heavy sauce.