Not all red pasta sauces have to be made with tomatoes. This version captures the fresh, vibrant flavor of red bell peppers at their peak.
Trick: This sauce freezes well so when red peppers are in season, stock up and freeze a number of batches for use when red peppers are expensive.
- 3 large red bell peppers
- 3 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon red wine vinegar
- 2 pounds hot, cooked spaghetti
Cut peppers in half and remove seeds and stem before coarsely chopping.
In a large Dutch oven, heat oil over medium heat. Add peppers and onion and cook 20 minutes or until very tender.
Add garlic and cook an additional five minutes.
Transfer mixture to a blender or food processor and puree until smooth. Return sauce to pan and reheat over medium-low heat. Stir in basil and vinegar and adjust seasonings.
|Serving Size||4 oz pasta and 1/2 cup sauce|
|Total Fat||6.6 g|
|Sat Fat||1 g|