Pasta With Tomato And Red Pepper Sauce
|Olive oil||1 Tablespoon (15 Milliliter)|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Red pepper flakes||1 Pinch|
|Tomatoes||1 1⁄2 Pound, peeled, seeded|
|Plum tomatoes/One 28 ounce/796 milliliter tin plum||750 Gram, 6 to 8 chopped|
|Sweet red peppers||4 , roasted, peeled and chopped|
|Pasta||500 Gram (1 Pound)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Shredded basil/Chopped parsley||1⁄4 Cup (4 tbs) (50 Milliliter)|
Heat oil in large, deep non-stick skillet.
Add onion, garlic and hot pepper flakes.
Cook gently until tender and fragrant.
Add tomatoes and peppers.
Cook until tomatoes cook down and become juice, about 5 to 10 minutes.
Add salt and pepper to taste.
Meanwhile, bring large pot of water to boil.
Add pasta and cook until tender but firm.
Drain well and add to skillet with sauce.
Toss well with cheese and basil.
Taste and adjust seasonings if necessary.