Spicy Tomato-Arugula Angel Hair Pasta

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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2 yellow tomatoes, diced
3 red tomatoes, diced
1 Tbsp sea salt
1 lb dried angel hair pasta
3 Tbsp olive oil
3 garlic cloves, chopped
3 shallots, chopped
One (14 oz) can crushed tomatoes
1/4 cup chopped arugula
1/2 tsp freshly ground black pepper
2 tsp chopped oregano
1 tsp crushed red pepper flakes
2 Anaheim chiles, seeds and ribs removed, chopped
2 Tbsp freshly grated Parmesan cheese


Place the yellow tomatoes and red tomatoes in a large bowl. Sprinkle with the sea salt and let sit for 40 minutes.

Bring 4 cups salted water to a boil. Add the pasta and cook until al dente, about 4 minutes. Strain and rinse. Set aside.

Heat the olive oil in a large pot over medium heat. Add the garlic and shallots and sauté until the shallots are softened, 3 to 4 minutes. Add the crushed tomatoes and bring to a simmer. Cook for 5 minutes.

Toss the sauce with the pasta, the salted tomatoes, the arugula, pepper, oregano, red pepper flakes, and chiles and heat until warmed through. Season with salt and sprinkle with the Parmesan. Serve immediately.

Serves 4.

From marcussamuelsson.com