Pasta with Chunky Bell Peppers and Tomatoes
|Olive oil||2 Tablespoon|
|Garlic cloves||2 Medium, chopped fine|
|Green bell pepper||5 Ounce, halved, seeded, and cut into 1-inch chunks (Or 1 Small)|
|Red bell pepper||5 Ounce, halved, seeded, and cut into 1-inch chunks (Or 1 Small)|
|Yellow bell pepper||5 Ounce, halved, seeded, and cut into 1-inch chunks|
|Salt free whole tomatoes||16 Ounce (1 Can)|
|Double concentrate tomato paste||1 Tablespoon|
|Shredded basil||1 Tablespoon (Use Fresh Ones)|
|Dried oregano||2 Teaspoon|
|Lemon juice||1⁄2 Tablespoon|
|Pasta||1 Pound, cooked, drained|
In a large skillet or saucepan, heat the oil with the garlic over moderate-to-high heat.
As soon as the garlic begins to sizzle, add the peppers and saute, stirring constantly, until they are tender, 7 to 10 minutes.
Reduce the heat to moderate-to-low and add the tomatoes, breaking them up with your hands.
Stir in the remaining ingredients and simmer until thick but still slightly liquid, 7 to 10 minutes.
Serve over cooked pasta.