1 teaspoon minced fresh hot green chile such as serrano (optional);
½ teaspoon freshly ground black pepper;
¼ teaspoon fine sea salt;
¼ cup extra-virgin olive oil.
Fine sea salt;
¾ pound whole wheat or spelt linguine;
2 tablespoons chopped fresh basil leaves, for garnish;
Extra-virgin olive oil, for drizzling (optional).
First, make the tomato sauce. Place the chopped tomatoes with their juices in a medium bowl. Add all the other ingredients and stir well to combine. Set aside at room temperature for the flavors to meld, at least 30 minutes and up to 2 hours. Taste for salt and pepper and adjust.
While the tomatoes are releasing their sweet juices, bring a large pot of water to a rolling boil. Add salt as you see fit and then the pasta, stirring a few times. Return to a boil with the lid on; uncover and cook at a gentle boil until the pasta is al dente, according to the package directions.
To finish, drain the pasta and return it to the pot or to a large serving bowl. Pour the tomato sauce over the pasta and toss to combine. Garnish with the remaining 2 tablespoons basil and drizzle with more olive oil, if you like. Serve at once.
TO VARY IT: Homemade Spelt Fettuccine are also delicious here if the fancy strikes you.