2-3 Tblsp olive oil
1 large onion
2 garlic cloves, pressed
Red peppers - 2 large or 3 small
1 can of diced tomatoes
1 box or bag of your favourite pasta
If you have a gas stove, char the peppers by placing them on the open flame and turning them as they "blacken", until all sides of the peppers are charred. If roasting in the oven, place the peppers on a cookie sheet, in a hot oven (400-425 degrees F), and turn as they char, until all sides are charred. Place the peppers in a bowl, and cover with plastic wrap. Set aside.
Fill a large pot with water for the pasta and bring to a rolling boil. Salt the water generously, and boil the pasta until al dente.
In the mean time, heat up a sauce pan, and add the olive oil. Chop the onion and add it to the oil and stir until the onion is translucent. While the onion is cooking, take the plastic wrap off the bowl with the peppers, and gently peel the skin off the peppers. Place the peppers in a food processor, or blender and set by the sauce pan with the onion in it. Add garlic to the onion, and as soon as it becomes fragrant, add the red pepper puree, and the can of tomatoes. Add salt and pepper to taste, and let simmer for 15-20 minutes. Once the pasta is cooked add it to the sauce and toss gently. Chop up or tare the basil on top. Grate some parmesan cheese on top if desired.
Serve with a side salad, and crusty bread.
Feedback is welcome!