This is a great summer pasta dish that my mother and I started making several years ago. The sweetness of the tomatoes goes perfectly with the savory heat of the chilies. Serves 4.
8 medium garden-grown or vine tomatoes (or 14 small roma tomatoes), roughly chopped (seeds and skins may be removed, if desired)
2-3 Anaheim chili peppers (or any mild chili), seeded and minced
8 large cloves garlic, minced or crushed
3 Tbsp. olive oil
1/4 cup fresh basil, chopped
salt and pepper to taste
1 lb. fresh or dried pasta, any shape
In a large, deep frying pan, sauté the chilies in the olive oil over medium heat, until they change color a bit and become tender. Add the tomatoes, garlic and salt and pepper, and continue to cook over medium-high heat until the tomatoes are soft and begin to break up. Stir frequently to prevent burning. Turn off the heat when the tomatoes are cooked.
In a large pasta pot, bring salted water to the boil and add the pasta, cooking according to the package directions. Do not overcook! Drain the cooked pasta and then add it to the pan containing the sauce. Turn the heat on, sprinkle on the basil, and toss the pasta so that it is evenly coated. Serve immediately with a sprinkle of parmesan cheese, if desired.