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Roasted Red Bell Pepper Basil Sauce over Brown Rice Spaghetti - CaliZona

About 3 Cups

Ingredients

  • 4 Large Red Bell Peppers – roasted
  • 2 Large Tomatoes
  • 1/2 Large White Onion – diced
  • 2 – 3 Cloves Garlic
  • 1/4 Cup + 2 Tablespoons Extra Virgin Olive Oil
  • 1/3 Cup Dry White Rose or Red Wine (depends on how rich you like your sauce)
  • 1 Cup Fresh Basil
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1/4 Teaspoon Cayenne Pepper optional
  • 1 Teaspoon Paprika
  • 1 Tablespoon Sea Salt or to taste
  • 1 Package Brown Rice Spaghetti

Instructions

Peppers

  1. Roast the peppers on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove.
  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  4. Take a paper towel and rub off the char.  It’s ok to leave a little of the char.
  5. Slice in half and remove the seeds and stems.

Sauce

  1. Cut the tomatoes in half and grate them on a cheese grater with the flesh side down.
  2. Grate the flesh and discard the skins.  Set aside.
  3. On medium-low heat, add the onion and two tablespoons of olive oil to a sauté pan.
  4. Sauté until the onions are soft (about  5 minutes) then add the garlic.
  5. When the garlic just begins to turn golden (about 4 more minutes) then add the wine and cook until reduced and syrupy. (about 2 minutes)
  6. Put the peppers, tomato, basil and onion mix in a food processor or blender and puree.
  7. Pour back into the pan and add the lemon juice, salt, cayenne, and paprika.
  8. Cook between low and medium-low for 10 – 15 minutes to combine the flavors and you are done!
  9. Cook the pasta according to the package.