| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg09 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Onion; finely diced |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
c |
Bueno Frozen Green Chiles; drained |
| 1 |
|
8 ounces can no-salt-added tomato sauce |
| 14 |
oz |
Bueno Frozen Red Chile Puree |
| 1/4 |
ts |
Sugar |
| 1/4 |
ts |
Granulated garlic |
| 1/4 |
ts |
Oregano; crushed |
| 1 |
|
Bay leaf; cut into pieces |
| 1/8 |
ts |
Sweet basil; crushed |
| 3 |
c |
Cooked rainbow swirled pasta; (rotini) |
INSTRUCTIONS
Heat olive oil over low heat. Saute onion and garlic in oil. Stir in green
chile. Cook for 2 minutes. Add tomato sauce and red chile. Stir in sugar,
garlic, oregano, bay leaf and basil. Bring to a slow boil. Cover and simmer
over low heat 15 minutes. Serve over cooked pasta. Makes four servings.
Recipe by: St. Joseph Healthcare/New Mexico Heart Institute
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