128-ounce canwhole plum tomatoes, drained and lightly crushed
2teaspoonschipotle peppers in adobo sauce, chopped
1cupfresh tomatoes, peeled and dicedor one 14.5-ounce can
1cupplain soy milk
Cilantro leavesfor garnish
In stockpot, boil 5 quarts water with 2 teaspoons salt and 1 tablespoon olive oil.
Meanwhile, heat remaining olive oil in nonstick skillet over medium heat. Add garlic and onion and cook, stirring, until onions are translucent, about 3 minutes. Toss in basil, cilantro and plum tomatoes. Cook, stirring, 3-4 minutes. Add chipotle peppers and diced tomatoes. Cook an additional 3 minutes. Add salt to taste.
Transfer contents of skillet to a food processor and purée with soy milk.
Add pasta to boiling water and cook until al denté, 7-8 minutes. Drain; toss pasta with sauce. Serve in bowls garnished with fresh cilantro leaves.
Spirals With Tomato Chipotle
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.