Directions
Step 1
Wash and dry the peppers. Broil them about 10 minutes on each side or until the skin starts to burn and detach. Let them cool, and then peel them, remove the seeds, the white filaments from the inside. Cut julienne. Split garlic cloves in half and remove core (this will make it easier to digest), now mince them or just use them whole.
Step 2
In a ceramic non-stick skillet, warm up the oil and let simmer with the garlic, ½ the parsley and the celery until soft, not brown! Add the tomatoes, stir and let cook for 20 minutes on medium-low, now put in the peppers, salt and pepper and keep cooking covered on moderate heat for 10 minutes. At this point use a potato masher to get a bit of a creamy texture to the sauce. Turn off heat but keep the sauce in the skillet.
Step 3
Cook pasta following the directions on the box (2 minutes before “al dente” time). Drain and pour over the peppers sauce, add the remaining parsley. Toss over medium heat for a minute and serve.
Ingredients for four
- 1 lb. Buckwheat Spaghetti pasta or any shape you prefer
- 3 Red bell peppers, ripe
- 2 14 oz. can diced tomatoes
- 1 celery stalk, finely chopped
- a handful of fresh Italian parsley, chopped
- 2 garlic cloves, minced or whole for a milder taste
- 3 tbsp. Extra Virgin Olive Oil
- Himalayan salt & mixed pepper to taste
- 4 tbsp. Grated Parmesan cheese (optional)
