- 4 Roma tomatoes, roasted under broiler until blackened
- 1 onion, diced
- 3 cloves garlic, minced
- 2 dried chipotle chiles, reconstituted, and minced
- ½ teaspoon dried, ground, or crushed Mexican oregano
- 1 4-ounce can chopped green chile, drained
- 10 to 12 ounces dry pasta, any variety
- Bring a large pot of salted water to a boil for cooking the pasta. Peel and dice the tomatoes; set aside.
- In a heavy, seasoned skillet, over medium-high heat, cook the onion, not stirring for a minute or two, until the edges brown a bit, then stir and add the tomatoes. Add the garlic, chiles, and oregano. Reduce the heat to low and simmer for about 5 minutes.
- Meanwhile, cook the pasta according to package directions. Drain and add to the tomato mixture. Stir together and serve.