1 (1 ounce) can tomato paste
1 (3.5 ounce) can diced green chile peppers
2 tablespoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano (optional)
1 teaspoon dried basil leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried oregano (optional)
1 tablespoon minced fresh chives
1/2 cup shredded mozzarella cheese
In a medium bowl, mix tomato paste, chile peppers, garlic, oregano, basil, oregano leaves, basil leaves, oregano (optional), basil leaves, oregano (optional), chives, mozzarella cheese, oregano and chives. Cover and refrigerate for about 2 hours.
Preheat grill for high heat and cook pasta for 6 to 8 minutes per side or until al dente; drain.