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Pasta with Tomato Tomatillo Sauce

• Ingredients

  • 2½ tablespoon olive oil, divided
  • ½ large onion, finely chopped
  • 2 jalapeno peppers, stems and seeds removed, finely diced
  • 1 (28 ounce) can crushed fire-roasted tomatoes
  • 1 (14 ounce) can whole tomatillos, drained and coarsely chopped
  • 1 teaspoon dried oregano
  • 18 canned small black or green pitted olives, coarsely chopped
  • Salt and pepper, to taste
  • 1 pound dried pasta of your choice, cooked according to package directions
  • 1 cup guacamole, purchased prepared or your own recipe
  • ½ cup chopped cilantro

• Directions

  1. Heat olive oil in a large, heavy pot over medium heat. Add onion and jalapeno peppers and cook until onions soften, about 4 minutes.
  2. Add tomatoes, tomatillos and oregano; reduce heat and simmer uncovered for about 30 minutes until sauce begins to thicken.
  3. While sauce simmers, prepare pasta according to package directions.
  4. When sauce has thickened, remove from heat and stir in olives, salt and pepper, and remaining 1½ tablespoons olive oil.
  5. Ladle over hot pasta, garnish with guacamole and cilantro. Serve immediately.
• • Yields: 6 Serving

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