Reca Pasta with Tomato–Pepper Sauce

Ingredients

• 180 g Pasta (spaghetti or penne)
• 2 tbsp Olive oil
• 2 cloves Garlic
• 1 small Red bell pepper
• 1 cup (240 g) Crushed tomatoes
• 1 tbsp Tomato paste
• 0.5 tsp Red pepper flakes(optional)
• 1 tsp Dried oregano
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh basil or parsley (chopped)(optional)
• 2 tbsp Parmesan or pecorino (grated)(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve about 1/2 cup of pasta water and drain.

2. 2

   While the pasta cooks (about 10 minutes prep total), mince the garlic and dice the bell pepper.

3. 3

   Heat olive oil in a skillet over medium heat. Sauté garlic and bell pepper for 5 minutes until softened.

4. 4

   Stir in crushed tomatoes, tomato paste, oregano, salt, black pepper, and red pepper flakes (if using). Simmer for 10 minutes, adding a splash of reserved pasta water if needed to loosen the sauce.

5. 5

   Toss the drained pasta with the sauce. Add another drizzle of olive oil and toss to coat. Finish with herbs and cheese if desired, then serve.