Rigatoni with Sweet Pepper Sauce
|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)|
|Finely chopped fresh basil||1⁄2 Cup (8 tbs)|
|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.