Friday, September 11, 2015

Southwestern Tomato Pasta

My neighbor Carol O. shared this recipe with me after she brought it to a church activity. It is so yummy in the summer when there are fresh tomatoes from the garden! Another thing I love about this recipe is the versatility with changing out ingredients if you don't have certain things on hand. The ingredients are for a smaller dish so I always at least double or triple the recipe. 

3 small vine-ripened tomatoes
2 T.  extra-virgin olive oil
3 cloves of garlic, minced (or put through press)
1 jalapeno pepper, seeded & finely chopped (or something else that's hot)
3 T. chopped fresh cilantro
1 T. fresh lime juice (substitute with fresh lemon if you don't have limes on hand)
1/2 tsp. chili powder
1/4 tsp. sea salt
1/4 tsp. ground white pepper - (I use black)
4 oz. angel hair pasta, uncooked
4 oz. goat cheese, crumbled  (I like goat - but I usually have Feta)
2 T. pine nuts, toasted

Dip tomatoes in boiling water for 45 seconds - to peel easier - put in to cold water - peel.
Chop tomatoes on board where juice won't be lost.  Chop coarsely.
Combine together:  Chopped tomatoes, juice, olive oil and next 7 ingredients.
Cover and let stand at room temperature 1 hour.
Cook pasta according to package direction; drain and cool.  Serve tomato mixture over pasta; top with cheese and pine nuts.   

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