Roasted Pepper Pasta Sauce

Ingredients

1 red bell pepper
1 orange or green bell pepper
whole wheat angel hair pasta
1 roma tomato, diced
2 cloves garlic
salt
pepper
garlic powder
paprika or italian seasoning


slice each pepper in half, removing the seeds and ribs. roast the peppers (broil or grill until skin is blackened -- about ten minutes). put them in a tightly sealed bowl to sweat for fifteen minutes (a tight covering of saran wrap is sufficient). remove the blackened skins. puree each pepper in separate batches with a clove of garlic. set aside in serving bowls.

cook pasta according to package directions. toss with diced tomato and a little olive oil, top with contrasting colors of pepper puree and sprinkle with a little paprika or a tiny pinch of italian seasoning.


this is an incredible contrast to spicier dishes, and the smell of roasted peppers will make your home smell incredible.