Basil Habañeros Marinara Penne Pasta A Latin Lovin Hot and Spicy Pasta
1) Heat oil in a large saucepan over medium heat.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium fresh Habañero pepper, chopped
- 2 to 3 garlic cloves, finely minced
- 2 (14 ounce) cans plum (Roma) tomatoes, hand crushed, or diced, hard cores removed
- 1/2 cup fresh basil leaves, tightly rolled, sliced into thin ribbons (reserve bit for sprinkle)
- Salt and freshly ground pepper to taste
- 10 oz penne pasta, cooked al dente (medium firm)
- Parmesan Reggiano cheese. freshly grated
2) Add onions and pepper and cook until both are softened, about 4 to 5 minutes.
3) Add garlic and cook for 30 seconds.
4) Add tomatoes and cook over medium heat, uncovered, for 20 minutes.
5) Add basil and toss several times.
Remove from heat and serve immediately, add the basil and season to taste with salt and pepper, and freshly grated Parmesan Reggiano cheese.
Remove from heat and serve immediately
This is why you are the chef Carlo, You want that herb to sing!