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.