Prep 5 mins
Cook 10 mins
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!
- Heat oil, saute onions and garlic until soft (adding garlic when onions are about half cooked.).
- Add tomatoes and jalapeno, and bring to a simmer. Simmer 5 minutes. Add basil; simmer two more minutes. Season with salt to taste.
- Serve over pasta cooked al dente.
What a tasty sauce Katzen. We loved the tart,tangy, raw flavors with a hint of heat. It was wonderful served over fusilli noodles and garnished with shredded parmesan cheese and Mom's Meatballs (Mom's Meatballs). What a great meal it made. The sauce was quick and easy to make with ingredients always found in the pantry. My dh is looking forward to the leftovers today for lunch, stated that it is a wonderful comfort food. Thank you so much for sharing, made for Best of 2010.
Oh, yummy! Such a flavourful sauce! I made it to go over some steamed veggies that I baked casserole style. The garlic and chili add a nice heat, but are not overpowering the veggies. I think this sauce would be great with nearly every sort of pasta.
THANK YOU SO MUCH for sharing yet another truly delish recipe with us, Kat!
Made and reviewed for Veggie Swap #31 February 2011.
I omitted the jalapeno for my son. And I used fresh basil. It's great. So tasty and fresh. I served it with italian meatballs and pasta of course. Thanks Katzen :) Made for PRMR tag game