INGREDIENTS
336 g rotini pasta
15 ml vegetable oil
1 clove garlic, crushed
0.9 g dried basil
2 g Italian seasoning
1 onion, diced
2 red chile peppers, seeded and chopped
1 (14.5 ounce) can diced tomatoes
3 drops hot pepper sauce
salt and ground black pepper to taste
336 g rotini pasta
15 ml vegetable oil
1 clove garlic, crushed
0.9 g dried basil
2 g Italian seasoning
1 onion, diced
2 red chile peppers, seeded and chopped
1 (14.5 ounce) can diced tomatoes
3 drops hot pepper sauce
salt and ground black pepper to taste
DIRECTIONS
1.Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
1.Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2.Meanwhile, heat oil in a saucepan over medium heat. Saute garlic with basil and Italian seasoning for 2 to 3 minutes. Stir in onion and chiles; cook until onion is tender. Stir in tomatoes and hot sauce; simmer for 5 minutes, or until heated through. Toss with the cooked pasta, and season with salt and pepper.
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