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Rigatoni With Sweet Pepper Sauce

Diet.Chef's picture
  Olive oil 2 Tablespoon
  Garlic 4 Clove (20 gm), smashed
  Sweet onion 1 Medium, coarsely chopped
  Bell peppers 3 Large, seeded and chopped into 1/2-inch chunks (Use A Variety Of Colors)
  Small tomatoes 1 Pound, seeded and chopped into 1/2-inch chunks (10 In Number, Try To Match Bell Pepper Color)
  Rigatoni 2 Pound
  Finely chopped fresh basil 1⁄2 Cup (8 tbs)
  Salt 3⁄4 Teaspoon
  Freshly ground pepper To Taste

1. Heat a large nonstick skillet over medium heat. Swirl in the oil, then add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the onion and cook until softened, about 7 minutes. Add the bell peppers and cook until they begin to blister, 8-10 minutes. Add the tomatoes and simmer until tender, about 20 minutes.
2. Transfer the mixture in batches to a food processor and pulse until coarsely chopped (don't chop too finely; the sauce should have a chunky texture). Return to the skillet and keep warm.
3. Meanwhile, cook the pasta according to package directions. Drain and keep warm.
4. In a large warmed serving bowl, combine the pasta, sauce, basil, salt, and pepper; toss well to coat. Serve hot or at room temperature.

Recipe Summary

Main Dish
Cook Time: 
40 Minutes

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