Tuesday, June 10, 2014

Roasted Red Pepper Pasta Sauce

Simple, Delightful, and Versatile!
Enjoy on spaghetti squash noodles, zucchini noodles, or any noodle of choice!
Also as a veggie dip or sandwich spread!

And... it gets even better! 
Served over roasted Spaghetti Squash. YUM!

For Roasted Spaghetti Squash:

Brush inside of squash with olive oil and salt.
Turn upside down in pan with 1/4 c water.
Back at 375.
 For about 40 minutes or until fork tender.

For Roasted Red Pepper Sauce:

1 Onion
4 Cloves Garlic
LARGE handful fresh basil (the more the better)
Roasted Red Pepper (directions below)
2-3 Tomatoes, chopped
1 Tbsp Italian Seasoning
1 tsp Oregano
pinch of red pepper flakes (or more depending on taste)
4-5 Fresh (preferably garden fresh) tomatoes, diced
1/2 tsp baking soda (thrown in at the end to prevent acidic taste)
Salt and Pepper

Cook onion and garlic until soft (about 5-7 minutes), then add the rest of ingredients including roasted pepper. Simmer 10 minutes. Puree or blend everything. Then pour back into pot add baking soda and simmer until thickened. (optional)

Roast 3 red peppers under broiler, until blackened. Turn with tongs every 4-6 minutes. When skin is blackened, throw in bowl and cover with plastic wrap and let sit 10 minutes. When cool, put on cutting board and pull off blackened skin. Cut off tops and cut open and dig out seeds.

Serve with parmesan if desired 


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