STIR-FRY TOMATO SAUCE

"This sauce comes together in a flash. You stir-fry tomato chunks with chili oil just until the mixture is hot, add basil, then mix with hot cooked pasta--in any shape you like.

2 pounds ripe tomatoes, rinsed and stems removed*
1 large (about 1/2-lb.) onion, chopped
2 cloves garlic, minced or pressed
About 2 tablespoons hot chili oil (or olive oil and 1/2 teaspoon crushed dried hot red chilies)
3/4 pound dried linguine or fettuccine
2 cups (about 2 oz. total) firmly packed fresh basil leaves, slivered
1 to 2 cups (1/4 to 1/2 lb.) shredded or grated parmesan cheese
Basil sprigs (optional)
Salt

Core regular tomatoes; if a less juicy sauce is desired, cut tomatoes in half crosswise and squeeze out and discard seeds. Coarsely chop regular or cherry tomatoes. You should have 4 to 6 cups (varies with size of tomato pieces).

In 10- to 12-inch frying pan over medium-high heat, combine onion, garlic, and 2 tablespoons chili oil; stir often until onion is golden, about 15 minutes.

Meanwhile, bring 3 quarts water to boiling in a covered 5- to 6-quart pan over high heat. Add pasta and cook, uncovered, until tender to bite, 10 to 12 minutes. Drain pasta well; pour into a wide serving bowl.

As pasta cooks, add tomatoes to onion; turn heat to high and stir just until tomatoes are hot, 2 to 3 minutes.

Remove from heat, stir in slivered basil, and pour sauce over pasta. Sprinkle with 1/2 to 1 cup cheese; mix and garnish with basil sprigs. Season pasta with more chili oil, cheese, and salt to taste.

*Make this simple sauce with any variety or size of ripe tomato."

Serves 4 to 6
From: Richard Eastes, Long Beach, California
Adapted from source: Too many tomatoes? Make pasta sauces. Christine Weber Hale.
Sunset magazine v191.n3 (Sept 1993): pp102(2)