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| Sear a poblano over gas flame until it confesses and then trap it in the bag to sweat for its sins. |
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| Hack about a handful of Kalamata olives, mercilessly. |
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| Roughly chop 1/2 red onion. |
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| De-seed and chop about 8 Kumatos. It ends up being about 1-1/2 to 2 cups of gore. |
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| It looks quite bloody when you're done chopping. Hide the evidence. |
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| Slough
off the poblano skin, de-seed it and slice 1/2 of it to bits. I leave the veins in place as winter poblanos are mild. The second half, like the onion before it, goes into the refrigerator oubliette. |
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This is a fast cook so I toss the basil into the bloody kumato ... |
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... and then toss the oregano in as well. The idea is the herbs will have a head start rehydrating on the tomato's life blood. |
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Since I'm also using onion, I want the garlic to take a backseat. Slice two cloves so that they look like little accusing eyes. |
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Here are the ingredients lined up. L to R: Garlic, onion, kalamata, poblano, penne, kumato. Sounds terrifyingly alien, doesn't it. |
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Start with a couple of swipes of olive oil and saute the onion. Once they start sweating add the Garlic. Add dribbles of olive oil as needed. |
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In 30 seconds to a minute the garlic will become fragrant. Add the poblano. Keep stirring this as you go along to avoid burning. Garlic is easily singed. |
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Add the olives quickly and combine. |
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Add the herbed kumato and stir the pot vigorously. |
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When the kumato begins weeping uncontrollably, lower heat and cover, stirring every couple of minutes. As soon as the mixture is drowning, remove the lid and, stirring often, raise heat with the intention of reducing the liquid without scorching the sauce. I've not given instructions on how to immerse the penne pasta in violently boiling water until it's overcome and limp. You'll find instructions for that little horror on the side of the pasta box. |
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Serve sauce over cooked penne with slivers of parmesan. I use a carrot peeler to make the ribbons. Eat with a silver fork emblazoned with a cross lest the Penne Dreadful turn on you. |
Of course, this dish works well with a blood red wine. Bon Appetite.
