I question whether one of my daughters is allergic to tomatoes, so I make a quick and easy red pasta sauce using roasted peppers. Peppers are loaded with Vitamin C to aid in collagen production to keep our skin looking younger. Make it gluten free by using gluten free pasta. Make it vegan by omitting the cheese.
12 ounces pasta, gluten free or regular
1 24 ounce jar of roasted red peppers, drained
about 3 tablespoons extra virgin olive oil
1/4 cup chopped onion
3 garlic cloves, minced or pressed
4-6 basil leaves torn into small pieces
1/4 cup pasta water
1 teaspoon salt
black pepper to taste
1/4 cup sliced black olives
Shredded Parmesan cheese
Cook pasta according to the package directions. Reserve 1/4 cup of pasta water, then drain pasta. Put it in a large bowl and set aside.
Set aside a pepper or two from the jar to use later. Puree the remaining peppers in a food processor.
Heat oil in a large skillet over medium-low heat. Add onions and cook 5 minutes stirring occasionally. Add garlic and cook for 2 minutes. Add the pureed peppers, basil leaves, pasta water, salt and black pepper. Stir to mix and cook for 5 minutes.
Slice olives and slice reserved peppers in strips. Pour pepper sauce over the pasta. Top with olives and sliced peppers. Sprinkle with desired amount of Parmesan cheese, or not.
Have a Beautiful Day!
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