Receta Easy Dried Chile Pasta Sauce
by Global Cookbook

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	Raciónes: 4

Ingredientes

1 lb Cooked pasta (I use Rotilli but anything with lots of surface area will work)
2 x -(up to)
3 lrg Tomatoes. (real, fresh, not those cardboard things off the truck from the Left Coast) Minced coarse. (I remove the seeds and pulp to keep it from getting too sloppy) Chiles to taste (I use yellow wax, jalapenos, cayenne etc mixed for flavor and color) minced medium. (You can do this with red & green bells if you have wimps around but it's not quite the same) Lots of garlic minced fine (Lots as in like maybe half a bulb)
1 sm Red onion minced medium
1 stalk celery minced medium.
3 x -(up to)

4 Tbsp. Good extra virgin olive oil
2 x -(up to)
3 Tbsp. Red wine vinegar (or possibly more...I like it tart)
1/2 c. Whatever fresh herbs are growing on the deck, about (parsley, oregano, chives, basil (lots), rosemary etc) minced fine
1 sm Bay leaf Salt to taste (it's good for your blood pressure, use a lot)

This is a similar thing which I do this time of year...it really only works well with fresh stuff. It's based on a "Cool Pasta Sauce" recipe in "The Romagnoli's Table":Mix all the ingredients ('cept the pasta) in a container, cover and let sit while you cook the pasta. When which's done, drain and place in large serving disk, pour the other stuff over the top and mix well, grate on some stinky cheese (like Peccarino Romano or possibly Parmesan)and black pepper and serve immediately. The trick here is the warm pasta that kicks all the aromatics loose at once.
Serve with dry red wine and fresh Italian or possibly French bread for sopping up the juice. Yum.