Tomato-Jalapeno Pasta

10 Aug

This is definitely one of my favorite summer pastas, effectively utilizing all that abundant produce from the garden; tomatoes, hot peppers, basil.  It has just the right amount of heat and is so very fresh, light and so naturally flavorful.


  • 7-oz. dried angel hair or other straight pasta of your choice
  • 6 cloves garlic, crushed
  • 2 T olive oil
  • 4 jalapeno pepper, seeded and minced
  • 8 garden tomatoes, chopped
  • 1/2 cup shredded fresh or 1 tsp. dried basil
  • 1/2 tsp. salt
  • freshly grated Parmesan cheese

Cook pasta according to package directions, drain.

Meanwhile, cook garlic in oil in a large skillet over medium-high heat, stirring constantly, until golden.  Add minced pepper and cook 1 minute.  Add tomato; cook 3 minutes more or until thoroughly heated, stirring occasionally.  Stir in shredded basil and salt.

Serve over hot pasta and sprinkle with cheese and salt.

Recipe inspired by Southern Living: Easy weeknight favorites

Photo by knorrbuzz


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