What’s Good

INGREDIENTS:

8-10 small tomatoes

1 1/2 cups sliced bell peppers (any color will do, but red looks the best )

1/3-1/2 cup large medium chunks of onion

Olive Oil (extra virgin is best, but I don’t use it, so whatever :P)

Salt

Pepper

1 TBSP. fresh oregano, leaves stripped (or use 1 tsp. dried)

1 tsp. dried basil (or 1 TBSP. chopped fresh)

1/4-1/2 tsp. dried red pepper flakes

2 TBSP. grated Parmesan cheese

1/4 cup half & half, or any kind of milk

2 oz. pasta for each serving (I used something that looked kind of like rotini but it wasn’t.)

more Parmesan cheese for serving

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METHOD:

To prep the vegetables: slice the tomatoes in half (or quarters if they are larger), slice the bell peppers (cut four sides top to bottom, discard core/seeds, and slice sides into strips), and peel and chop the onion.

Next, place all the veggies on a large baking pan and drizzle a good bit of olive oil over them (like 3-4 TBSP.). Season the veggies liberally with salt and pepper and toss to coat. Roast them for 60 minutes at 375 degrees Fahrenheit. When done, puree veggies and pan juices in a food processor with the herbs, half and half, and the 2 TBSP. of cheese.

While vegetables are roasting cook the pasta according to package directions in heavily salted water.

When both pasta and sauce are done, toss the two together (you will have some extra sauce), put into a bowl, and garnish with extra Parmesan. Serve and enjoy! You can also add meat to this if you like-Italian sausage or pepperoni are good.

Buon appetito!