Roast Pepper and Tomato Sauce
|Extra virgin olive oil||6 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Crushed red chili flakes||1⁄4 Teaspoon|
|Tomatoes||6 , peeled, seeded and chopped|
|Black pepper||To Taste|
|Dried pasta||1 Pound (500 Gram)|
Roast, peel and seed peppers and finely chop.
Heat oil in a large frying pan.
Add garlic and chilli flakes and cook over medium heat until fragrant, 1 minute.
Add tomatoes and cook, stirring occasionally, until thick, 20 minutes.
Add peppers and cook to heat through and blend flavours, 5-10 minutes.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Add drained pasta to the hot sauce.
Toss well to coat.