Sautéed sweet red peppers in extra virgin olive oil simmered in a  fresh garlic and ground fennel tomato sauce with soy creamer. Served over thin spaghetti. Naturally sweet and fragrant!

Serves 6

2 T. extra virgin olive oil

2-3 garlic cloves, peeled and finely chopped

3 lg. fresh red peppers, cut lengthwise into quarters, then cross-wise into 1/4 inch wide strips

10-3/4 oz. can tomato puree

15 oz. can tomato sauce

6 oz. can tomato paste plus 1 can water

2 t. ground fennel seed salt and black pepper

1/4 c. nondairy liquid creamer

1 lb. thin spaghetti

In large skillet, over low heat, heat olive oil.

Add garlic and red peppers, a little salt, then saute till partially wilted, about 10 minutes.

Add tomato puree, sauce, and paste plus water; stir well.

Add fennel, then salt and pepper to taste.

Cover tightly and cook on very low heat for 45 minutes, stirring occasionally.

Cook spaghetti in salted, boiling water according to package instructions. Drain.

Stir liquid creamer into sauce; ladle over individual servings of spaghetti and serve.

Notes: Delicious. Naturally sweet and fragrant. Of course the higher quality the pasta you use, the better the entire dish will taste. Do not use angel hair pasta; it is too thin for this sauce.

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. 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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