Name: Roasted Red and Yellow Pepper Sauce with Garlic
Total time: 45 min
Ingredients: 2 yellow bell peppers, roasted, peeled, cored, seeded, and chopped fine; 2 red bell peppers, medium, roasted, peeled, cored, seeded, and chopped fine; 6 tablespoons olive oil; 1 large clove garlic, minced; Salt and ground black pepper

Why This Recipe Works

We liked this simple pasta sauce recipe with almost any string or ribbon-type pasta except angel hair. Do not use a food processor to chop the bell peppers, as their colors will blend rather than remain distinct. Remember to reserve some of the pasta cooking water to thin the sauce, if necessary.

Before You Begin

This sauce is compatible with almost any string or ribbon-type pasta except angel hair, and particularly nice with farfalle. Do not use a food processor to chop the bell peppers as their colors will blend rather than remain distinct. Remember to retain some of the pasta cooking water to thin the sauce, if necessary.

Instructions

Mix peppers with oil and garlic in a large bowl. Season to taste with salt and pepper to taste. Cover and set aside to let flavors meld, at least 30 minutes. Toss with cooked pasta and serve or refrigerate sauce for up to 5 days.