Pasta with Roasted Red Pepper Tomato Sauce
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(1)
Ingredients
- 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)
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
4. In a large bowl, combine pasta and sauce. Garnish with Parmesan cheese and fresh basil, if desired.
Step 5
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