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Cheesy Tomato and Chipotle Pasta

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -5
Author Stephanie Chavez


  • 1 pound bowtie pasta
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons shallot, minced
  • 1 cup pasta water
  • 1 chipotle in adobo sauce, seeds removed, minced
  • 1 4.25 ounce can chopped black olives
  • 1 24 ounce jar tomato pasta sauce
  • 1 1/2 teaspoon garlic salt
  • 1 - 1 1/2 cups mild cheddar cheese, shredded
  • Thin Parmesan cheese slices


  1. In a large pot, bring salted and oiled water to a boil. Add pasta, cook slightly past al dente. Drain, reserve 1 cup of the pasta water, set aside.
  2. In the same pot, on medium heat, add the olive oil, shallot, garlic, and cook until soft and it begins to brown (about one minute). Add 3/4 cup of the pasta water and scrape the bottom of the pan to loosen any stuck onion or garlic pieces. Add the minced chipotle, simmer till the pasta water has reduced to half the amount.
  3. Add the chopped olive and pasta sauce. Use the remaining pasta water to rinse out any remaining sauce in the jar. Pour that into the pot as well and add the garlic salt. Simmer covered on medium low for 15 minutes.
  4. Turn off heat, add the cooked pasta, mix together well. Add the cheddar cheese (amount depends on how cheesy you want it), mix well again. Serve with slices of parmesan cheese.