Southwestern tomato pasta
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | smalls | Vine-ripened tomatoes |
| 2 | tablespoons | Extra virgin olive oil |
| 3 | Cloves garlic; minced | |
| 1 | Jalapeno pepper; seeded and finely chopped | |
| 3 | tablespoons | Chopped fresh cilantro |
| 1 | tablespoon | Fresh lime juice |
| ½ | teaspoon | Chili powder |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground white pepper |
| 4 | ounces | Angel hair pasta; uncooked |
| 4 | ounces | Goat cheese; crumbled |
| 2 | tablespoons | Pine nuts; toasted |
Directions
Peel tomatoes, and coarsely chop over a medim bowl, reserving juice.
Combine chopped tomatoes, reserved juice, olive oil, and next 7 ingredients; cover and let stand at room temperature 1 hour.
Cook pasta according to package directions; drain. Serve tomato mixture over pasta; top with cheese and pine nuts. Yield 2 servings.
Recipe by: Southern Living 1993 Annual Recipes Posted to MC-Recipe Digest V1 #839 by L979@... on Oct 12, 1997