 | Red Jalapeño Pasta SauceSuki Otsuki / Owner & Chef, Four Dimensions Retreats |
| • | 2 tbsp. The Perfect Purée Red Jalapeño Puree, thawed |
| • | 1 cup white wine |
| • | 1 tsp. coriander seed |
| • | 1 tsp. fennel seed |
| • | 1 tsp. Italian seasoning |
| • | 1 tbsp. garlic, minced |
| • | 4 cups can diced tomatoes |
| • | 1 tbsp. tomato paste |
| • | Salt to taste |
| Method: | |
| 1. | In a large sauce pan, add olive oil and sweat garlic until soft. |
| 2. | Toast dried spices. |
| 3. | Add remaining ingredients and stew for 30-45 minutes over low heat. |
| 4. | Pour over pasta and garnish with cotija cheese and fresh torn basil. |