Name: Triple-Chile Tomato Sauce
Total time: 40 min
Ingredients: 1/4 cup extra-virgin olive oil; 3 jalapeño chiles , seeded and chopped fine; 3 serrano chiles , seeded and chopped fine; 4 garlic cloves , minced; 6 large tomatoes (about 3 pounds), cored, seeded, and chopped fine; 3 tablespoons finely chopped jarred banana peppers , plus 2 tablespoons banana pepper brine

Why This Recipe Works

This garden-fresh tomato sauce recipe gets spiced up with three varieties of hot peppers. If you can’t find serrano chiles—which resemble slender jalapeños—you can substitute jalapeños (and you may wish to add an extra chile). Jars of sliced banana peppers can be found in the condiment aisle of most supermarkets, near the pickles. Short pastas, such as penne, fusilli, and campanelle, pair best in this slightly chunky tomato sauce recipe. To prevent overcooking the pasta, we didn’t rely on the cooking instructions on the pasta box; sometimes we needed to shave several minutes off the recommended cooking time for perfectly al dente pasta. We used a liquid measuring cup to retrieve 1/2 cup pasta water from the pot just before draining. If the sauced pasta was too dry, we used the water to achieve the desired consistency.

Instructions

Heat oil in large skillet over medium heat until shimmering. Add chiles and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and simmer, stirring occasionally, until juices are nearly evaporated, about 20 minutes. Off heat, stir in banana peppers and brine and season with salt and pepper.

Toss sauce with cooked pasta and reserved pasta cooking water, if necessary. Serve.