Instructions: Dried chipotles: wash, remove stem, slice and seed, and finely chop; or substitute dried poblano, also called Ancho. Or Mulato.

Tomatoes: 1 can (28 ounces) whole tomatoes, drained and coarsely chopped; or 2 cans (14 ounces each) diced tomatoes

Cook and drain your choice of pasta. In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 2 minutes.

Add the garlic, chipotle, cumin, oregano and tomatoes. Cook until the tomatoes bubble vigorously, about 4 minutes. Stir in the tomato paste and sugar, then season with salt and pepper to taste. Stir in the cilantro and simmer 2 more minutes.

In a large serving bowl, toss the cooked and drained pasta with the tomato sauce and serve.

Makes 4 servings. -

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