- 4 to 6 large sweet red peppers, roasted
- Coconut oil
- 2 cloves garlic, finely chopped
- 2 lbs. ripe tomatoes
- Salt and pepper
- Dash cayenne
- 2 TBSP chopped fresh basil
- 1 lb. rigatoni
- 1/4 cup chopped fresh parsley
- Fresh grated pecorino
To roast the red peppers, place them under a broiler until scorched turning often until all black. Place them in a paper bag for at least 15 minutes (or until cool). Slide the skins off and clean out insides. Slice and set aside.
Place the coconut oil in a heavy skillet and swirl it around. Add the pepper strips, cook stirring often for 3 to 4 minutes or until peppers are glossy. Transfer peppers to a plate and keep them warm.
Put on the pasta water to boil add salt. Cook pasta while preparing sauce:
Oil the skillet again and sauté garlic until pale gold. Add tomatoes, salt, pepper, cayenne, and basil. Stir well and simmer covered 15-20 minutes. Add the red peppers plus any accumulated juices and cook 5 minutes more.
Pour pepper-tomato sauce over pasta, top with olive oil, parsley and grated cheese.
In south central PA, you can find organic veggies here.
High quality salts & herbs can be found here.