The sauce has a bit of heat from the hot pepper; use as much as you and your family like.
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Extra Virgin Olive Oil
garlic (leave whole)
small whole basil leaves or 4 — 5 large leaves, chopped
fresh or canned plum tomatoes
fresh or roasted cherry tomatoes
Heat the olive oil in a large sauté pan and then add the onion, garlic, parsley, basil, and tomatoes. Slit the chili pepper and squeeze the seeds into the pan. Simmer for 10 minutes, stirring occasionally. Remove the garlic clove and either refrigerate the sauce until ready to use or keep warm until pasta is cooked.
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