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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I had some beautifully ripe tomatoes, jalepenos, fresh from the garden garlic, and basil - what better to make, but arrabiatta sauce? This turned out so delicious, I had to post it. To do this recipe (or any fresh tomato sauce recipe) justice, use the best, ripe tomatoes - those pinky ones you get at the supermarket in the winter just won't do. I would substitute canned plum tomatoes in a pinch, but never unripe, hard, wannabe tomatoes! Ingredients:
1 tablespoon olive oil |
1 medium cooking onion, diced |
8 -10 plum tomatoes, ripe, diced (about four cups) |
4 garlic cloves, chopped fine |
1 jalapeno, chopped fine, seeded (leave the seeds in for a hotter result) |
2 tablespoons basil, fresh or 2 teaspoons basil, dried |
salt, to taste |
Directions:
1. Heat oil, saute onions and garlic until soft (adding garlic when onions are about half cooked.).
2. Add tomatoes and jalapeno, and bring to a simmer. Simmer 5 minutes. Add basil; simmer two more minutes. Season with salt to taste.
3. Serve over pasta cooked al dente.
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