2T olive oil
2 cloves pressed garlic
2-3 pounds of fresh plum tomatoes — drop in boiling water for 20-30 seconds, plunge in cold water and peel. Remove seeds, place in skillet, and crush by hand.
1 red bell pepper, sliced thinly, longwise
1/4 cup sliced jalapeno peppers — the seeds are what make it hot, so cut out the seeds or use them sparingly if you don’t want the sauce to be too spicy
1 t crushed red pepper
1 T salt
Simmer the sauce for about 30 minutes or until it starts to get nice and thick. Serve over fresh angel hair pasta with fresh grated cheese. A nice simple green salad, bread, and glass of cabernet completes this delightful meal.
Fresh grated cheese (Pecorino Romano or Regianno Parmeggiano) (optional)
Fresh Angel Hair Pasta (see recipe)
