4 ounces corkscrew pasta
3 ounces dry-packed sun-dried tomatoes, soaked and chopped, divided
1 (8-ounce) can tomato sauce
2 Thai bird chiles, seeded and chopped
2 tablespoons vegetable oil
1 cup sliced red, yellow, or green bell pepper
1 cup sliced zucchini or yellow squash
1/2 cup thinly sliced red onion
1 clove garlic, minced
1 tablespoon chopped fresh cilantro
1/4 teaspoon ground black pepper
Salt to taste


1. Cook pasta according to package directions. Meanwhile, in a food processor or blender, process half of the chopped sun-dried tomatoes with tomato sauce and Thai chiles until smooth.
2. In a medium skillet, heat oil over medium heat. Cook bell pepper, zucchini, onion and garlic about 3 minutes or until vegetables are crisp-tender.
3. Add tomato mixture, remaining chopped sun-dried tomatoes, cilantro and pepper; heat through. Season with salt. Drain pasta; toss with tomato sauce.

Recipe Courtesy of Freida's, The Specialty Produce People.

With two chiles, this pasta will be moderately spicy. If you like things really spicy, add one or two more. To soak the tomatoes, place in a small bowl with boiling water to cover. Soak about 15 minutes or until softened, drain and chop.

Thai Bird Chile Pasta
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