1 tsp olive oil
1.5 cups red bell pepper, chopped
1 garlic clove, crushed
2 tbsp fresh basil, chopped
2 tbsp balsamic vinegar
1/8 tsp salt
1/8 tsp black pepper
1 cup uncooked pasta
1. Heat oil in a non-stick pan at medium heat. Add red bell pepper and garlic; cook, uncovered, 30 minutes, stirring occasionally. Set aside, and cool slightly.
2. Place pepper mixture in a blender; add chopped basil, garlic, balsamic vinegar, salt and pepper. Process until smooth, stopping once to scrape down sides.
3. Cook pasta – al dante.
4. To serve, top pasta with pepper sauce or you can toss both together.
5. Garnish with basil and serve hot.