fresh ripe tomatoes
Anaheim (mild green) chills
olive oil
minced garlic*
your choice pasta

Cut up tomatoes, do not skin, do not seed, as needed. I'm only cooking for one, but this recipe will easily feed two.

2 ripe tomatoes (2 or 3 cups depending on size). Cut into small pieces, but it will cook down. I prefer regular tomatoes because I don't like the thick skin on Romas.

Cover bottom of skillet or pan with olive oil, use generously. I use extra light olive oil.

One Anaheim green chili seeded and chopped into small pieces.

Cook down tomatoes and chili's in olive oil on low boil, when tomatoes and chili are translucent, reduce to simmer then add garlic and salt to taste.

Cook pasta and drain while doing sauce.

This a great basic meal but feel free to add your vegetables or meat of choice.

Separately cook pasta of preference. I prefer angel hair because this sauce is light.

Perfect for a great and quick summer dinner!

Submitted by: Lisa DeSutter