INGREDIENTS

INSTRUCTIONS

1. Place the peppers directly on the racks in a preheated 500 degree oven
for about 20 minutes, turning 2 or 3 times to get all sides evenly charred.
Cover the bottom of the oven with aluminum foil to catch any drips in case
a pepper splits open. Peppers should be reasted until their skins are
charred (black and blistered). When the peppers are all charred, put them
immediately into a covered bowl. Allowing the peppers to cool down in their
own steam makes them easy to peel. 2. When the peppers are cool enough to
handle comfortably, peel off the skins. They should flake off in large
pieces. Don't worry about removing every little fleck of blackened skin
though, and do not wash the peppers or you will lose much of the special
roasted flavor. Remove the stems, thick inner membranes and seeds. Slice
into thin strips. Cut the long strips in half lengthwise. You should have
at least 2 cups. Set aside. 3. In a large skillet, saute the onion in the
olive oil for a few minutes. Add the garlic and saute a few minutes more.
When the onions are translucent, add the tomatoes, basil and black pepper.
Stir in the red pepper strips and cook for a few minutes. 4. Puree about
1/3 of the sauce in a blender or food processor and then return it to the
pan. Add the parsely. Serve hot over pasta. From jjndonug@sojourn.com
(Julie Donnelly) Serve with short, thick pasta such as penne, ziti,
spirals, or rigatoni. Sojourn Systems Ltd.
Recipe by: Moosewood Restaurant

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