1-2 chipotle peppers
1/2 lb. linguine
2 medium shallots, diced
4 cloves garlic, minced
6 plum tomatoes, diced
Salt, to taste
• Rehydrate the chipotle in enough water to cover it; let it set for 10 minutes. Once rehydrated, seed and dice it.
• Cook the pasta until it is al dente.
• Sauté the shallots, chipotle, and garlic for 3 minutes in a little olive oil. Add tomatoes and simmer for 8 minutes more. After draining the pasta, lightly oil and salt it. Serve the smoky sauce over the linguine.