Spicy Rigatoni Pomodoro Topped with Blistered Jalapeno and Lime

What You’ll Need:

½ Cup Olive Oil

2 Jalapenos, sliced into rounds

2 Tbsp Mustard Seed

1 14oz Can Fire Roasted Tomatoes

6 Cloves Garlic, Chopped

8 Ripe Tomatoes, Chopped

2 Fresh Bay Leaves

½ Cup Fresh Basil, torn into pieces

1 Tbsp Sugar

Salt & Pepper to Taste

1 lbs Bucatini Pasta

1 Fresh Lime, zested and juiced into pasta to finish

What You’ll Do:

1. Heat olive oil in a small pan over medium high heat.
2. Once hot, add the jalapeno and mustard seed and fry until blistered and fragrant… about 3 minutes.
3. Transfer to a paper towel lined plate to drain saving the oil.
4. Sprinkle peppers with salt.
5. In a medium sauce pan, add 2 tbsp of the reserved oil and place over medium heat.
6. Add the garlic and fry for about 3 minutes or until fragrant and softened.
7. Add the canned tomato, chopped tomato, bay leaves, 1/3 of the basil, sugar then salt and pepper to taste.
8. Simmer for about 10 minutes or until flavors fully meld.
9. Meanwhile, boil the pasta in accordance with the packaging instructions.
10. Once the pasta has cooked to al dente, drain and add to the tomato mixture and toss until fully combined.

To Serve

1. Add pasta to a large bowl and top with lime zest and the reserved jalapeno mixture (to taste depending on how spicy you like it).
2. Sprinkle with lime juice and serve family style.