Meany Rotini

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* Exported from MasterCook *

 

Meany Rotini

 

Recipe By :Bill Hufnagle

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 packed in oil -- 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 sauté 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. Makes 4 to 6 servings.

 

Source:

" Biker Billy's Freeway-a-Fire Cookbook "

S(Formatted by KETS):

" "

Copyright:

" 2000 by Bill Hufnagle "

 

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Per Serving (excluding unknown items): 542 Calories; 16g Fat (27.0% calories

from fat); 14g Protein; 84g Carbohydrate; 4g Dietary

Fiber; 0mg Cholesterol; 332mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1

Vegetable; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0