Roasted Pepper Pasta

This dish is so full of flavor I can hardly stand it. It is also so full of antioxidants that I actually put on a cape and flew after I ate it.

Start with 3 bell peppers of your choice. I tend toward the red/orange end of the spectrum. Halve the peppers, take the guts/seeds out, and place face-down on a baking sheet.

Put the peppers under the broiler for 15-20 minutes. They will be charred, as you will see later on.

While the peppers roast, go ahead and saute a pack of mushrooms, thinly sliced.


After about 5 minutes, add one 28-oz can of crushed tomatoes, 3 cloves of minced garlic, 1 Tablespoon of fennel seeds, a little salt and pepper, and a handful of torn fresh basil. Bring to a boil and then simmer.


By now the peppers are about done. Take them out when they look like this...


Immediately drop the charred peppers into a bowl of ice water. As soon as they cool down, you will be able to peel the skin right off, leaving the roasted flesh to work with. (That sounds gross).

Cut the peppers into thin strips and stir into the tomato sauce. Cook a pound of whole wheat penne; drain and add to the sauce.


Oh, and don't forget the Parmesan.


Enjoy!