1 tbsp. olive oil
1 c. red onion, chopped
1 clove garlic, minced
1 fresh jalapeno pepper, seeded, minced
1 1/2 lbs. fresh plum tomatoes, diced
1/4 c. fresh coriander, chopped
1/2 tsp. ground cumin
Salt
1/4 tsp. freshly ground pepper
12 oz. capellini or spaghettini
6 tbsp. grated Romano cheese

Heat large pot of water to boiling for pasta. Heat oil in large skillet over medium heat. Add onion, garlic, and jalapeno; cook, stirring frequently, until softened, about 3 minutes. Add tomatoes and cook until heated through, about 5 minutes. Add coriander, cumin, 3/4 tsp. salt, and the pepper; stir once and remove from heat. Salt boiling water, add pasta, and cook until tender but still firm to the bite. Drain well and transfer to large serving bowl. Add sauce and toss well to combine. Serve warm with cheese.