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Spicy Tomato Pasta is a quick tomato sauce built while the pasta cooks. Onion, garlic, green chili, tomato, and cilantro or basil provide the main flavor.

The tomatoes are cooked only until softened, keeping the sauce fresh rather than long-simmered. Salt and pepper are added after the tomatoes have broken down enough to coat the pasta.

Parmesan is used as the final garnish. Basil, goat feta, olives, and capers can be added as variations, while the base version stays focused on tomato and cilantro.

Ingredients

• 2–4 cups uncooked pasta of your choice, about 1 cup per serving
• 2 teaspoons olive oil
• 1/4 cup onions, chopped
• 1 1/2 teaspoons garlic, minced
• 2–3 teaspoons fresh green chilies, minced
• 4 cups Roma tomatoes, chopped with their juices
• 1/2–1 cup fresh cilantro leaves, chopped
• Salt to taste
• Freshly ground pepper to taste
• Parmesan cheese, grated, to taste

Method

Cook the pasta in a large pot of boiling salted water until al dente. While it cooks, heat the olive oil in a frying pan over medium-high heat. Add the onions and sauté for 2–3 minutes, then add the garlic and chilies and cook for another 1–2 minutes. Add the tomatoes and cook, stirring often, for 4–5 minutes until softened. Reduce to medium, stir in the cilantro, salt, and pepper, and cook for 1 minute. Drain the pasta and serve it with the tomato sauce and grated Parmesan. Makes 2–4 servings.