Pasta with Bell Pepper Sauce
Each vibrant spoonful of this amazing sauce delivers nuggets of sweet bell peppers and nuances of oregano and basil.
Servings 4
Calories 492kcal
Equipment
Ingredients
- 1 pound pasta of choice I used rigatoni
- 1 tablespoon olive oil
- 1 bell pepper any color, seeded and chopped
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper
- 2 cups tomato sauce
- Grated parmesan cheese for serving regular or vegan cheese
- Chopped fresh basil or parsley for serving optional
Instructions
- Cook the pasta according to the package directions. Drain and cover with foil to keep warm.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell pepper and cook for 3 to 5 minutes, until soft. Add the garlic, oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
- Add the tomato sauce and bring to a simmer. Reduce the heat to low and simmer for 5 to 10 minutes.
- Transfer the pasta to individual plates or shallow bowls and top with the sauce (or fold the pasta into the sauce and then serve). Serve with parmesan cheese and fresh basil or parsley, if using.
Nutrition
Calories: 492kcal | Carbohydrates: 94g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 589mg | Potassium: 692mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1467IU | Vitamin C: 47mg | Calcium: 53mg | Iron: 3mg