Here’s my favorite recipe for New Mexico Pasta Arrabiata. I generally use spaghetti, but it works with any pasta. One of our food vendors, Ben E. Keith, gave us a 2014 calendar with all the national food days on it. Happy National Spaghetti Day!
New Mexico Pasta Arrabiata
adapted from The Oregonian
2 tablespoons olive oil
2 cloves garlic, peeled and minced
1/4 cup pine nuts
6 large tomatoes, cored and diced (or 2 16-oz cans diced
tomatoes, with juice)
1/3 cup fresh chopped Italian parsley (or 2 T. dried parsley)
1/4 teaspoon salt
1-2 tablespoons chipotle chilies in adobo sauce (see note)
1/8 teaspoon freshly ground black pepper
1 pound spaghetti
1/2 cup provolone cheese, finely chopped or minced
Parmesan cheese (optional)
Heat olive oil in skillet over moderate heat and saute garlic and pine nuts until the nuts are lightly golden. Add the tomatoes, parsley, chipotle chile, salt and pepper to taste. Simmer on medium-low heat 15-20 minutes or until tomatoes are soft and liquid has reduced.
Meanwhile, cook spaghetti in a large pot of salted boiling water until al dente. Drain well. Put pasta into shallow pasta bowls. Top with sauce and sprinkle with provolone cheese and Parmesan if desired.
* Tip for chipotle chili in adobo sauce: this can be found in the Mexican food section of the grocery store, generally in 6-oz. cans. Since I don’t use very much at one time and don’t want to waste this great chili, I put the chilies with all of the adobo sauce in a food mill to remove seeds and skin. Put into an ice cube tray using a tablespoon measure and freeze. Remove from ice cube tray and store in a freezer bag. Note that it will stain your ice cube tray red! If you don’t have a food mill, you can use the back of a spoon and a fine strainer to separate out the seeds and skin.