TOMATO AND PEPPER RECIPES: Pasta with Herbed Goat Cheese . . . Salsa Fresca . . . Guajillo Salsla

Pasta with Herbed Goat Cheese

12 ounces uncooked angel hair pasta

1 tablespoon olive oil

1½ teaspoons minced garlic

2 cups grape or cherry tomatoes, halved

2/3 cup fat-free, less-sodium chicken broth

4 ounces garlic-and-herb-flavored goat cheese, cut into cubes

1/3 cup chopped fresh basil

¼ teaspoon salt or to taste

½ teaspoon black pepper

Cook the pasta according to package directions, omitting the salt and fat.

While pasta cooks, heat the oil in a large nonstick skillet over medium-high heat. Add garlic and saute 30 seconds. Add the tomatoes and cook 2 minutes more, stirring frequently. Add the chicken broth and cook 1 minute.

Drain pasta well and place in a large serving bowl. Add the goat cheese, basil, salt and pepper to the pasta; stir until well blended.

Add the tomato mixture to the pasta mixture; toss gently to combine and serve.

Yield: Serves 4 (1½ cups per serving).

Approximate nutritional analysis per serving: 449 calories, 14 grams fat (7 grams saturated), 64 grams carbohydrates, 17 grams protein, 318 milligrams sodium, 23 milligrams cholesterol, 5 grams fiber.

Salsa Fresca

1 pound ripe, fragrant heirloom tomatoes

1 small red or white onion, finely diced

2 to 3 jalapeno peppers, seeded and finely diced

½ cup roughly chopped fresh cilantro

Kosher salt to taste

Fresh lime juice to taste

Core the tomatoes, cut them in half crosswise, and squeeze out the seeds. Using a sharp knife, cut the tomatoes into a ¼-inch dice. In a medium bowl, combine tomatoes, onion, jalapeno pepper to taste, and cilantro. Season the salsa with salt (about 1 teaspoon) and a generous amount of fresh lime juice (1½ to 2 tablespoons). Stir the salsa to combine and let stand 5 to 10 minutes before serving, to allow flavors to mingle.

Yield: 2 cups.

Guajillo Salsa

6 large dried guajillo (or use ancho, New Mexico or California chiles)

1 tablespoon olive oil

½ medium onion, cut into ½-inch dice

3 small cloves garlic, chopped

1 tablespoon ancho chili powder

3 plum tomatoes, seeded and chopped

2 cups water or vegetable broth

1 teaspoon sea salt

¼ teaspoon freshly ground pepper

2 tablespoons chopped fresh oregano, or 1 teaspoon dried (preferably Mexican)

½ cup chopped fresh cilantro

Wearing food service gloves, remove and discard the stems, seeds and inner ribs from the chiles and tear them into large pieces.

In a large skillet, heat the oil over medium-high heat. Add the chile pieces, onion and garlic. Cook, stirring often, until the chilies are fragrant and the onions are soft, about 5 minutes. Add the ancho chili powder and tomatoes and reduce the heat slightly. Cook, stirring often, for 10 more minutes. Add the water or broth, salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook for 20 minutes.

Stir in the oregano and let cool for a few minutes. Puree the sauce in the blender until smooth. Stir in the cilantro.

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