Sautéed green peppers in garlic and olive oil. Simmered in a rosemary and fennel tomato sauce. Served over rigatoni pasta!

 Serves 4-6

2 T. margarine

2 T. olive oil

3 garlic cloves, peeled and finely chopped

2 lg. green peppers, cut lengthwise into 1/4 inch wide strips

2, 16 oz. cans tomato puree

2 T. tomato paste

1 t. dried rosemary, crushed to a powder

1 t. ground fennel seed

1 bay leaf

salt to taste

12 oz. rigatoni pasta

In large stainless steel saucepan, over low heat, melt margarine with oil. Add garlic and saute till softened, being careful not to burn it.

Add peppers; salt lightly, then raise heat to medium and saute till golden and partially wilted.

Add tomato puree and tomato paste, rosemary, fennel and bay leaf. Stir well; salt to taste; cover and simmer, just below boiling for 1 hour, stirring frequently.

While sauce cooks, cook rigatoni in salted, boiling water according to package instructions. Drain.

To serve, ladle sauce over individual servings of pasta.

Notes: Stir sauce frequently while it cooks and monitor the consistency. If sauce becomes too thick, add a little water, if too thin, remove cover to allow for evaporation.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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