Pasta with Roasted Red Pepper Tomato Sauce
Ingredients
The sauce
-
3
large
red bell peppers
-
2
tablespoons
olive oil
-
1
small
onion, chopped
-
2
cloves
garlic, minced
-
1
15 oz.
can diced tomatoes
-
1
cup
fresh basil, coarsely chopped
-
to taste
salt
-
to taste
freshly ground black pepper
The pasta
-
½
pound
cooked pasta (Whole Wheat Penne suggested)
-
for serving
freshly grated Parmesan cheese (optional)
-
for serving
freshly chopped basil (optional)
Instructions
- 1. Roast the red peppers until completely black, then place them in a paper bag to sweat.
- 2. Peel the charred skins from the peppers, remove the seeds, and chop them.
- 3. Heat olive oil in a saucepan, sauté the onion until softened, then add garlic, red peppers, and diced tomatoes.
- 4. Cook the mixture for 10 minutes, then stir in fresh basil and season with salt and pepper.
- 5. Purée the sauce until smooth with some texture remaining.
- 6. Combine the pasta with the sauce and garnish with Parmesan cheese and fresh basil if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
5mg
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