Pasta and Fresh Tomato Sauce with Chile Pepper and Basil
Hearty chunky tomato sauce with garlic and red pepper flakes, served over al dente pasta—perfectly balanced with fresh basil and olive oil.
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Cooking tools:
- Garlic press
- Chef's knife
- Cutting board
- Peeler
- Skillet
- Pot
- Colander
- Stove
- Measuring spoon
- Measuring cup
- Spoon
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)
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