Pasta with Roasted Peppers and Basil  Laurie & Steve
This is low fat but delicious. I got it from Mom's Cooking Light magazine. You
can roast and slice the peppers ahead to make it go more quickly at dinnertime.
1 tablespoon olive oil
1 & 1/2 cups chopped onion
1/2 teaspoon fennel seeds, crushed (I skip these)
2 cloves garlic, minced
2 14 & 1/2-ounce cans tomatoes, undrained and chopped
2 large (about 1 pound) each green, red and yellow bell peppers
(or 3 green and 3 red) roasted*
1 pound cooked penne (or other pasta)
1/2 cup thinly sliced basil
1/2 cup grated Parmesan cheese, preferably fresh
On medium-low heat, cover and cook onion, fennel (if used) and garlic in oil until
tender, about 10 minutes. Add tomatoes and bring to boil. Reduce heat, simmer
uncovered 30 minutes. Cut roasted peppers into strips. Add peppers to tomatoes;
salt and pepper to taste. Heat thoroughly, Turn off heat; add basil and stir. Serve
over pasta, sprinkle with Parmesan cheese.
*I have tried many different ways of roasting peppers. Here is the one I think
is easiest:
Line a large cookie sheet with aluminum foil. Cut peppers in half through the stem;
cut out seeds. Cut short slits in the rounded part of the top and bottom of peppers
and press flat on the cookie sheet, skin side up. Place under broiler on top rack and
turn oven to broil. Turn peppers as necessary for even heating (they don't have to
look perfect). As skin blisters and darkens, place pepper pieces in a large bowl and
cover with plastic wrap or aluminum foil. Let the peppers steam and cool down in
the bowl. Skins should then slip off easily.
7 servings
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