Categories: Main Dish
Ingredients
- * 4 red peppers, seeded and chopped
- * 1 large onion, chopped
- * 1 head garlic, peeled, whole cloves
- * 3 tablespoons olive oil
- * 2 tablespoons of fennel seeds
- * Salt and pepper
- * 1 pound farfalle or rotini pasta, cooked and drained
Directions
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1. Preheat oven to 350°F.
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2. Place peppers, onion and garlic cloves into a 9″ × 13″ baking pan.
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3. Drizzle with olive oil, add fennel seed, salt and pepper and toss well.
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4. Put in oven and roast for about 45 minutes, or until very soft and caramelized.
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5. Pour vegetables into a medium saucepan and puree with an immersion blender, adding a splash of water to help it along.
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6. Check for seasoning and add salt and pepper to taste.
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7. Just prior to serving, reheat sauce in a large pot.
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8. Add hot, cooked pasta and toss well. Adjust seasoning.