Tomato And Chili Spaghetti Pasta

• 1 tablespoon chipotle chilies in sauce, chopped
• 2 garlic cloves peeled and chopped
• 1 3/4 pounds whole peeled tomatoes canned
• 2 teaspoons sugar
• 2 tablespoons vinegar Modena
• salt
• olive oil
• 1 1/3 pounds spaghetti
• fresh oregano
• ground black pepper

1. Blend the chipotle chilies and place in a glass container. Set aside 1 tablespoon for the sauce. The remainder can be stored in the refrigerator for up to 1 month and used a little at a time.
2. Heat a drizzle of oil in a heavy-bottomed pan. Add the garlic, stir well, and then add the tomatoes, chipotle chilies, sugar, and vinegar.
3. Season with salt, and break up the the tomatoes with a wooden spoon.
4. Cook on low for 20 minutes until the sauce thickens.
5. When the sauce is ready, set aside, and cook the pasta in a pot of salted water for 8 to 10 minutes.
6. Serve the pasta covered with sauce and sprinkled with oregano and black pepper.

chipotle chilies, garlic, tomatoes, sugar, vinegar, salt, olive oil, spaghetti, fresh oregano, ground black pepper

Taken from www.yummly.com/recipe/Tomato-and-Chili-Spaghetti-Pasta-626910 (may not work)