Fresh Arrabiatta Sauce

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!

• Ready In: 15 mins
• Serves: 4
• Yields: 3 cups

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.