Ingredients
2 large red peppers
3 cloves of garlic
1/3 cup parmesan cheese
4-5 basil leaves, torn
1/4 teaspoon black pepper
1/8 teaspoon salt
4-5 tablespoons olive oil (I used a garlic-infused from Fustinis)
2 cups of dry whole wheat penne
1/2 yellow onion, chopped
Preparation
To roast peppers: remove core and seeds from peppers and slice into pieces. Lay on a baking sheet and preheat the broiler in your oven. Place under the broiler skin-side up until skins are completely charred and black - this took about 10 minutes for me but will depend on your oven. Just check every 2 minutes or so. Immediately remove peppers from oven and using kitchen tongs, quickly place them in a ziplock bag then seal it. Set aside for 20-30 minutes.
Boil water and prepare pasta according to directions. Remove peppers from the bag and peel the skin off to discard. It’s okay if a little bit of char remains as it adds to the flavor. Add peppers, garlic, parmesan cheese, basil, salt and pepper to a food processor. Blend until pureed, then stream in 3-4 tablespoons of olive oil so mixture comes together.
In a large bowl, add red pepper sauce to penne and toss thoroughly to coat as it is very thick. Serve with additional parmesan cheese and a few basil leaves.
