Yield: Serves 4

Roasted Tomato & Pepper Pasta Sauce

Roasting vegetables caramelizes the natural sugars creating an earthy slightly sweet flavored sauce for pasta.

Prep Time10 minutes

Cook Time30 minutes

Total Time40 minutes

Ingredients

• 10 Ripe Roma Tomatoes, Cut In Half & Cored, or 3 Cups Cherry Tomatoes
• 2 Red Bell Peppers, Removing Cores and Seeds, and Coarsely Chopping, or 8 Baby Sweet Peppers
• 2 Shallots, Peeled & Sliced
• 6 Whole Garlic Cloves
• 1/3 Cup Olive Oil, Divided
• 1/2 Teaspoon Dried Oregano
• Pinch Red Pepper Flakes
• 10 Basil Leaves, Slivered
• Salt & Pepper To Taste
• Grated Pecorino Romano Cheese & Cracked Black Pepper To Serve

Instructions

1. Preheat oven to 425 degrees F. And line a baking tray with aluminum foil.
2. Toss the tomatoes, peppers, shallots, garlic, and half the oil on the baking sheet, then season with the oregano, pepper flakes, salt and pepper.
3. Roast for 30 to 35 minutes until the vegetables begin to shrivel. If using cherry tomatoes, decrease roasting time to about 20 minutes.l
4. Place all the vegetables and remaining oil in a blender and pulse until smooth.
5. Place the sauce in a small pot and place on stove at a simmer to keep warm.
6. Cook pasta of choice according to package directions, then drain, reserving a half cup of pasta water.
7. Return the pasta to the pot along with half the sauce and toss, using the reserved pasta water as needed to loosen the sauce.
8. Serve the pasta in bowls with an extra spoonful of sauce on the pasta, then a sprinkling of grated cheese and cracked black pepper.