The basis for this recipe comes from an Italian cookbook, The Food of Italy, that I got from Borders in the bargain section a long time ago. (It was not $65! It wasn't even $15. RIP Borders.) I really like fresh tomato sauce recipes and it's not as difficult and time-consuming as you'd think (especially is you don't spend time peeling and de-seeding the tomatoes).
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 medium-sized chilies
- 1 1/2 lbs roma tomatoes, diced
- 14 oz pasta shells (i.e. conchiglie)
Directions
- Heat the olive oil in a pan and add garlic and chilies, cook over low heat until golden brown.
- Add tomatoes and season with salt, cook about 30 minutes until sauce is rich and thick.
- Cook pasta in salted water until al dente.
- If you prefer a spicier sauce, you can break up chilies to release the seeds.
- Top with fresh cheese and herbs.
The recipe is a start for any basic weekday meal. I mix it up. You can
finish it with any cheese and herb. Pictured above is goat cheese and
Italian parsley, but you can use Parmesan and basil or any other combination.
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