Pasta with Roasted Peppers and Basil
1 tablespoon olive oil
Heat olive oil in a large nonstick skillet over medium-low heat. Add chopped onion, fennel seeds, and garlic; cover mixture, and cook 10 minutes or until tender, stirring occasionally. Add chopped tomatoes to onion mixture, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes, stirring occasionally.
2 cups chopped onion
1/2 teaspoon fennel seeds, crushed
2 cloves garlic, minced
2 (14.5 ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 pound green peppers, roasted and peeled
1 pound sweet red peppers, roasted and peeled
1 pound sweet yellow peppers, roasted and peeled
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
8 cups cooked penne (short tubular pasta), (cooked without salt or fat)
1/2 cup thinly sliced fresh basil
1/2 cup freshly grated Parmesan cheese
Cut roasted green, red, and yellow peppers into julienne strips. Add roasted pepper strips, salt, and freshly ground pepper to tomato mixture; cook 3 minutes or until thoroughly heated.
Combine tomato mixture, cooked pasta, and basil in a large bowl, and toss mixture well. Sprinkle with Parmesan cheese.
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