Olive Oil (be careful when using olive oil to saute things - it burns at a lower temperature than the more common canola oil)
1 diced onion
3 cloves garlic
saute until translucent.
Add 2 minced jalapenos
16 oz. stewed tomatoes
1/8 c (or 2 tbs) tomato paste
Simmer until Jalapenos are tender.
Serve over pasta with fresh chopped parsley generously sprinkled.
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