Pasta and Fresh Tomato Sauce with Chile Pepper and Basil | Searching4Zen

Ingredients

• 3 tablespoons extra-virgin olive oil
• ¾ teaspoon red pepper flakes
• 2 medium cloves garlic, minced or pressed with garlic press
• 2 pounds ripe tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces
• 2 tablespoons chopped fresh basil
• table salt
• 1 pound pasta (see note)
• Heat 2 tablespoons oil, pepper flakes, and garlic in medium skillet over medium heat until garlic is fragrant but not browned, about 2 minutes.
• Stir in tomatoes; increase heat to medium-high and cook until liquid given off by tomatoes evaporates and tomato pieces lose their shape to form a chunky sauce, about 10 minutes.
• Stir in basil and salt to taste; cover to keep warm.
• Reserve ¼ cup cooking water; drain pasta and transfer back to cooking pot. Mix in reserved cooking water, sauce, and remaining tablespoon oil; toss well to combine. Serve immediately.
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• Dinner
• Easy
• Main Dishes
• Pasta
• To Try