As many of you living in the US know, Aug/Sept is Hatch Chile season. These flavorful chiles, from New Mexico can really transform a dish. But they have a short availability window. You can roast and freeze them for the rest of the year or enjoy them around this time of the year and then wait for the next season.
I had bought a batch of Hatch, roasted them in my gas grill (which, by the way, is fast becoming a favorite cooking tool of mine) and have been looking for ways to use them. Having made pizza recently, I had a batch of Tomato-Basil sauce left over (see recipe here). So, for dinner, I decided to make some pasta and use the sauce up. I blended in a roasted Hatch Chile into the sauce, after removing the seeds (you may want to add the chile bit by bit to make sure your heat tolerance is not exceeded) and then finished the pasta in this sauce.
Since we just went to Greece, I decided to top it up with some sheep Feta. It was a good fusion of the US Southwest and the Mediterranean.