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Ingredients
2 tsp (10mL) olive oil
1 Tbsp (9g) garlic, minced
1 cup (150g) thinly sliced red bell pepper
1 cup (150g) thinly sliced green bell pepper
1 Tbsp (9g) minced jalapeño pepper
2 28-ounce (2,795g) cans plum tomatoes
2 tsp (4g) dried red pepper flakes
1/2 cup (20g) chopped fresh basil leaves
Directions
Heat the olive oil in a large pot over medium heat. Add the garlic, red and green bell peppers, and jalapeño pepper. Cook until the vegetables are tender, about 5 to 7 minutes.
Drain the liquid from the canned tomatoes into the pot. Crush the plum tomatoes with your hand, then add them to the pot. Stir well to combine, then bring the liquid to a simmer. Add the red pepper flakes and continue to simmer for 20 minutes.
Remove the pot from the heat, add the basil leaves, and mix well. Serve over freshly cooked pasta, or refrigerate for later use.
