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Author Notes: I love raw sauce on pasta, especially in the summer. A room temperature sauce on warm freshly cooked pasta is my idea of summertime goodness. This one is kicked up a bit with hot Hungarian peppers but the heat of jalapenos would work just as well. Leftovers become a lovely pasta salad for lunch the next day. —inpatskitchen
Makes two healthy dinner servings
- 4 cups seeded diced tomatoes
- 2 cloves crushed garlic
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 3 Hungarian hot peppers
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces spaghetti or linguini
- Chicken or vegetable broth or water for cooking the pasta
- 6 ounces fresh mozzarella cut into a small dice
- 1/4 cup sliced fresh basil leaves
- Salt and pepper for serving if desired
- Roast the peppers on a grill or stove top. Cover, cool, peel, seed and cut into a fine dice.
- Combine the peppers, tomatoes, garlic, olive oil, vinegar, salt and pepper in a medium size bowl and park on the counter for a few hours ( or even more).
- Cook the pasta in the chicken or vegetable broth according to package directions.
- Combine the hot pasta with the tomato sauce and stir in the cheese and basil.
- Season with more salt and pepper if desired.
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe
- This recipe was entered in the contest for Your Best Recipe with Vinegar
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
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