Ingredients

The following ingredients have 4 Servings
  • 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 packed fresh basil (coarsely chopped)
  • Salt and freshly ground black pepper
  • 1/2 pound cooked pasta (we used Whole Wheat Penne)
  • Freshly grated Parmesan cheese (for serving (optional))
  • Freshly chopped basil (for serving (optional))

Instruction

  • 1. Roast red peppers over gas flame, under the broiler, or on the grill. Roast for about 10 minutes, or until peppers are completely black. Place peppers in a paper bag to allow to sweat. Peel the charred skins from the peppers and remove the seeds. Chop the peppers and set aside.
  • 2. In a large saucepan, heat the olive oil over medium heat. Add onion and sauté for 2-3 minutes, or until softened. Stir in garlic, red peppers, and diced tomatoes. Cook for 10 minutes over medium-low heat. Add freshly chopped basil and season with salt and pepper, to taste.
  • 3. Purée the sauce using an immersion blender or transfer the sauce to a blender or food processor and puree until smooth with some texture remaining. Taste and add more salt and pepper, if necessary.
  • 4. In a large bowl, combine pasta and sauce. Garnish with Parmesan cheese and fresh basil, if desired.