SPAGHETTI with GARLIC and ROASTED RED PEPPER

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Spaghetti With Garlic And Roasted Red Pepper

INGREDIENTS
For the roasted red peppers, you can buy premade or if you choose to makle them yourself, follow the directions below
ROASTED RED PEPPER

1 Red Bell peppers. Equivalent to 1 cup.
1Tbsp fresh Basil, chopped
1/3 cup vegetable oil
6 cloves of garlic, chopped
450g of spaghetti (or desired pasta)
Parmesan (optional)

DIRECTIONS
ROASTED RED PEPPER (if NOT using premade, AND you want to make these FIRST!!!)

1. Cut off the top and bottom of the red peppers. Clean the insides out.
2. Slice the peppers in half so you have two pieces. Place them SKIN SIDE UP on baking sheet lined with aluminum foil and non-stick cooking spray or olive oil.
3. Put tray on the top rack in the oven and BROIL for 15 minutes.
   **Broiling is a lot like toasting bread in a toaster. No pre-heating required as the heating grill starts heating right away.
4. After 15 minutes, remove peppers from the oven. If the skin is black, GOOD! That’s what you want.
5. Put peppers in a sealed sandwich bag and store in fridge for 30 minutes to cool. The peppers will marinate in the bag. They will also get pretty slimy. That’s ok.
6. Remove from fridge after 30 minutes or keep stored overnight and remove the skin. The skin will peel off quite easily. Chop and serve or add to other recipes.

SPAGHETTI

1. Puree the roasted red peppers into a thick sauce. Add a dash of oil if desired for a smoother sauce.
2. Boil water for spaghetti. When it starts boiling, move to next step.
3. Heat oil in a pan on Medium heat and add garlic, stirring occasionally so it doesn’t burn. Meanwhile, start cooking the spaghetti until desired tenderness. Lower the heat of the garlic pan if it’s starting to brown too much but keep stirring.
4. Drain cooked pasta and add to pan of garlic and oil and mix well. Then add red pepper sauce and mix again. Add chopped basil and mix again. Serve.