Blackened Fresh Tomato Southwestern Pasta

• 4 Roma tomatoes, roasted under broiler until blackened (see Notes)
• 1 onion, diced
• 3 cloves garlic, minced
• 2 dried chipotle chiles, reconstituted, and minced
• 1/2 teaspoon dried, ground, or crushed Mexican oregano
• 1 4-ounce can chopped green chile, drained
• 10 to 12 ounces dry pasta, any variety

1. Bring a large pot of salted water to a boil for cooking the pasta.
2. Peel and dice the tomatoes; set aside.
3. 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.
4. Add the garlic, chiles, and oregano.
5. Reduce the heat to low and simmer for about 5 minutes.
6. Meanwhile, cook the pasta according to package directions.
7. Drain and add to the tomato mixture.
8. Stir together and serve.

tomatoes, onion, garlic, chiles, ground, green chile, pasta

Taken from www.cookstr.com/recipes/blackened-fresh-tomato-southwestern-pasta (may not work)