Yield

2 to 3 servings

Ingredients

1-2 chipotle peppers
1/2 Ib. linguine
2 medium shallots, diced
4 cloves garlic, minced
6 plum tomatoes, diced
Olive oil
Salt, to taste

How to prepare

Rehydrate the chipotle in enough water cover it, let it set for ten minutes. Once rehydrate, seed and dice it. Cook the pasta until it is all dente. Saute the shallots, chipotle and garlic for three minutes. Add tomatoes and simmer for eight minutes more. After draining the pasta, lightly oil and salt it. Serve the smoky sauce over the linguine.

Nutritional Value

Per serving: Calories 196, protein 6g, Carbohydrates 41g, Calcium 32 mg, Fiber 6g, Sodium 55mg.