Fresh Arrabiatta Sauce

5.0(5)

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!

by Katzen·published 2009-09-06

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Low Protein

Servings

3 cups, 4 serving(s)

Total time

15 min

prep 5 min

Calories / serving

69 kcal

Ingredients (7)

serves

1 tablespoon olive oilolive-oil
1 medium cooking onion, dicedonion
8 -10 plum tomatoes, ripe, diced (about four cups)tomato
4 garlic cloves, chopped finegarlic
1 jalapeno, chopped fine, seeded (leave the seeds in for a hotter result)jalapeno
2 tablespoons basil, fresh or 2 teaspoons basil, driedbasil
salt, to tastesalt

Instructions (3 steps)

01Heat oil, saute onions and garlic until soft (adding garlic when onions are about half cooked.).
02Add tomatoes and jalapeno, and bring to a simmer. Simmer 5 minutes. Add basil; simmer two more minutes. Season with salt to taste.
03Serve over pasta cooked al dente.

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