I make this for a quick and easy lunch, or dinner with salad and bread. It is a lovely alternative to tomato pasta sauce. The
Heat the oil in saucepan over medium-high heat. Add the roasted peppers, onion, and carrot; sauté 5 minutes, or until onion begins to brown. Add 3/4 cup water, cover, and reduce heat to medium-low. Simmer for 20 minutes.
After 14 minutes, cook pasta in pot of boiling water with a touch of salt added.
After 20 minutes, remove the roast pepper mixture and put in a blender and blend until smooth.
Drain the pasta and put back in the sauce pan and stir in the roasted red pepper sauce. Serve immediately, on its own or with salad and some fresh bread.
You can use garlic crushed and olive oil instead of flavoured oil. The Finest Fusili Lunghi pasta is cooked in bronze dyes which give it a rough texture. The pasts absorbs the sauce for a lovely taste experience.
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