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.
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.
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.