From the monthly archives:

May 2011

I love this healthy recipe for its hint of red pepper taste, which makes it very different from basic marinara sauce. I call it my “saucy” sauce because of its bell-peppery kick.  Of course it is also lighter and healthier and like all my favorites, it is a recipe that is easy to make.

Prep time: 10 minutes Cook time: Approx. 40 minutes Serves 4

2 tablespoons extra-virgin olive oil
1 28-ounce can whole, peeled tomatoes
4 fresh red bell peppers, sliced
1 medium yellow onion, roughly chopped
6 fresh basil leaves, torn (or 1 teaspoon dried basil, crushed)
½ teaspoon salt (optional)
1 pound box whole-grain penne pasta, preferably whole-wheat or brown rice
¼ cup light cream

Heat the olive oil in a large sauce pot over medium heat for 1-2
minutes. Add the tomatoes, peppers, onion, basil, and salt. Cover, reduce
heat to medium/low, and cook for 40 minutes, stirring occasionally.
When the sauce is nearly done, boil water for pasta in a second large
sauce pot. When the sauce is completely done, turn off the heat, stir and
let it cool. Add the pasta to the pot of boiling water and cook according
to package directions.
When the pasta is done, drain it, and return it to the same pot,
cover. Using a ladle, transfer the sauce to a blender. On high, blend for
35-40 seconds until smooth. Return the sauce to the pot over low heat;
stir in the cream. Add as much sauce as desired to the cooked whole-grain pasta, and
mix thoroughly. Serve immediately and enjoy!

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