This sauce is a really simple, quick way to dress up your favorite pasta. I used long fusilli, but you can substitute with penne, spaghetti, rigatoni, or any other noodle that holds sauce well.
l/2 lb of pasta
28 oz can of whole peeled tomatoes
4 Calabrian chilies, seeds removed (you can add more for extra heat)
Zest of 2 lemons
Juice of 1 lemon
3 large garlic cloves, minced
1/2 cup onions, finely diced
1 tbsp olive oil
Salt and pepper to taste
Optional grated parmesan
*The trick to keeping your tomatoes from spraying everywhere when you crush them is to gently press your thumb into the flesh until it bursts, then begin crushing with your hands.
Another little trick to punch up the flavor is to add a teaspoon of the oil that the chilies are packed in to your olive oil as you cook the garlic and onions.
Step 1. Prep your onions, garlic and chilies and open your can of tomatoes
Step 2. In a large sauce pan or medium pot, heat the olive oil to medium heat and add the onions and garlic. Cook for 2-3 minutes until softened, and add your chilies. Season with salt and pepper.
Step 3. Using your hands, gently crush* the whole canned tomatoes into the pan. Add all of the liquid from the can as well.
Step 4. Season your sauce with salt and pepper.
Step 5. Cook your pasta just shy of al-dente (roughly 3 minutes less than the package instructions) while you let your sauce simmer gently.
Step 6. Add your lemon zest and lemon juice to your pasta sauce at the last minute, and then transfer your drained pasta directly into the saucepan or pot. Reserve a cup of the pasta cooking water in case your sauce needs to be thinned out.
Step 7. Toss the pasta in with the sauce and let it simmer for 1-2 minutes just until the pasta is finished cooking. Add a little bit of reserved pasta water if your sauce needs thinning.
Step 8. If you are not vegan, serve with grated parmesan