The Raw Cooked Vegan

Monday, April 18, 2011

Chipotle Black Bean Tagliatelle



Farmer's Market tomatoes, onion, black beans, smoked black pepper and chipotle black bean pasta.

This is Chipotle Black Bean Tagliatelle from Pappardelle's at the St. Pete Farmer's Market. It has a nice spicy taste from chipotle peppers made right in the pasta. Tagliatelle pasta is a long, flat, ribbon-shaped pasta similar to fettuccine, only a little wider. Pappardelle's is a gourmet pasta vendor with hundreds of flavor-infused pasta. If you're interested, they have a website here where you can browse at all their goodies. I also bought some Dark Chocolate Linguine, which I haven't made yet. That one sounded so interesting, I'm thinking about a possible dark chocolate/cayenne sort of sauce (I favor spicy...and chocolate).


Chipotle Black Bean Tagliatelle

1/2 pound Chipotle Black Bean Tagliatelle (or other)
2 large ripe tomatoes, chopped
1 sweet onion, chopped
1 cup of black beans, drained and rinsed
1 and 1/2 TBS olive oil
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp Sea salt and 1/2 tsp smoked black pepper
Fresh Basil as garnish (optional)

Boil pasta in salted water according to directions for al dente. Drain and transfer to bowl. Mix in 1/2 TBS olive oil to pasta to prevent sticking.

In large skillet, heat olive oil over medium heat until hot. Add onions and cook for 10 to 15 minutes until soft. Add black beans, minced garlic and sea salt and pepper. Let cook another 5 minutes. Add tomatoes and saute another 10 minutes until tomatoes become slightly soft. Remove from heat and add pasta. Mix together and garnish with fresh basil leaves.

Smoked black pepper gives this a great aroma and flavor. You can use a few drops of liquid smoke if you cannot find smoked black pepper.


Slightly cooking the tomatoes releases just enough juice to make a nice sauce.