Fast & Spicy Tomato Sauce

Last night I had pasta. Tonight I had pasta. Sometimes I think the hole at the bottom of my stomach will never be filled.

In fairness, the pasta was really just a vehicle for garlic.

The sauce for the bucatini last night was made from a whole chopped head of garlic which I sauteed with basil in olive oil and then added a bin of cherry tomatoes and let stew for a bit. It was delicious. Frankly that is enough garlic to give an elephant explosive poops, but I needed to burn the allergies out of my head.

Which it didn't do sufficiently enough for me.

Today I came home and went immediately to bed. I was so exhausted I was incoherent. I fell asleep at about 5:20 and woke up at 8pm starving.

So I made a big pot of linguine and pasta sauce. I love this tomato sauce because it is fast, easy, spicy and delicious.

Sorry, no pictures. Too tired. As soon as I finish this post, I am going back to bed.

Fast & Spicy Tomato Sauce

Make some pasta and when cooked, drain, and leave pasta in colander. Return pasta pot to medium heat.

Add about a tablespoon of olive oil, the same of tomato paste (I love the double concentrate and will eat it straight out of the tube like toothpaste), a teaspoon of hot sauce (see note below) and as much minced garlic as you like - I used three cloves.

Saute for a few minutes, stirring everything together, then add a few cubes of frozen basil if you like. If you don't have that, leave it out. Or if you only have fresh, chop some up and add it in at the end.

Then add a box (or large can) of chopped tomato and stir together. Let cook until piping hot and then dump in the cooked pasta. Stir together the pasta and the sauce until the pasta is well coated.

When you serve it, salt and pepper to taste. And it will taste even better tomorrow.

Note: The hot sauce I used is literally called Hot Sauce. It came from the asian market and is made from broad bean, soybean, salt, peppercorn, and red pepper. It is made in Taiwan and all the other writing on the jar is presumably in Taiwanese. It provides a perfect amount of heat for this dish, but if you haven't got any, you can used crushed red pepper instead - about two teaspoons or so should be enough. Or you could use a few squirts of sriracha, but go easy because that is an easy blast of heat and too much will taste like shit.

Comments

Cara deBeer said…
what brand of tomato paste do you use? I haven't found one yet that tastes decent so I avoid it altogether and then sometimes my pasta sauces lack depth.

also, I could eat pasta 3 meals a day forever and not get tired of it.

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