3 Tbsp. olive oil
2 large cloves garlic, minced
1 medium sweet onion such as Vidalia, finely chopped
3 large tomatoes, finely chopped
1 Serrano or jalapeno chili pepper, very thinly sliced crosswise
1 tsp. oregano, minced
Salt and pepper to taste
8 oz. dry fettuccine pasta
½ cup basil, coarsely chopped
¼ cup Parmesan cheese, freshly grated
3 Tbsp. Chili Pepper Oil
1.To start the tomato sauce, heat 3 Tbsp. olive oil in a large, deep skillet.
2.Add garlic and cook over moderate heat, stirring until fragrant but not browned, about 30 seconds.
3.Add onion and cook, stirring frequently until softened, about 5 minutes.
4.Add tomatoes, chili pepper, thyme, and oregano. Salt and pepper to taste. Bring to a simmer. Cook over moderate heat until slightly thickened, about 5 minutes
5.Meanwhile, cook pasta in a large pot of boiling salt water until al dente. Drain pasta well and return it to the pot.
6.Add tomato sauce, basil, cheese, and Chili Pepper Oil to the pasta and toss.