INGREDIENTS:

6 tsp. Extra virgin olive oil

4 cloves fresh garlic

1 large red bell pepper

2 large green bell peppers

2 medium sweet onions

1 small jalapino pepper

4 28 ounce cans plum tomatoes

3 tsp. red pepper flakes

2 tsp. basil leaves

MAKES 6 SERVINGS FOR TWO PEOPLE (use one and freeze five).

DIRECTIONS:

Dice all peppers into small chunks.

Dice onions into small chunks.

Chop garlic into small chunks.

Pour extra virgin olive oil in heated kettle.

At same time, add peppers, onions, garlic into kettle .

Cook for about 10 minutes under medium heat.

Open cans of tomatos and pour liquid into kettle.

Add tomatoes and crush them with your fingers as you add in kettle.

Stir well to combine, then bring liquid to a simmer.

Be sure to run a taste test every so often.

Add red pepper flakes and basil and continue to simmer for at least 20 minutes.

Continue to stir ingredients (and also taste test).

Start and cook your spaghetti.

Pour sauce over spaghetti when served.

YUMM-O