Roasted Tomato and Bell Pepper Pasta
Ingredients
- 5 roma tomatoes
- 2 red or orange bell peppers
- 3 large garlic cloves
- 1/2 cup fresh basil
- 1/2 tsp dried oregano
- 1 tbsp avocado oil
- 1/2 tsp dried rosemary
- 1 tsp salt
- 1.5 cups cooked rigatoni
Preparation
Cut tomatoes in half and remove stem and seeds from bell peppers.
Place the tomatoes, bell peppers, and garlic on a nonstick or foil-covered baking sheet. Cover with avocado oil, salt, and crushed rosemary.
Roast for 20 minutes at 400°F.
Remove from oven and let cool for 5 minutes or until not hot to touch.
Remove skins, then blend in a blender with oregano and fresh basil.
If sauce is too thin, cook in a saucepan over medium heat for 5 minutes, stirring occasionally, to thicken the sauce.
Cook 1.5 cups of rigatoni according to package instructions until al dente
Serve the sauce with the cooked pasta.