Bowtie Pasta With Roast Red Pepper Sauce And Baby Spinach

Show: Chef At Home 3   Chef: Michael Smith   Category: Main Course
Ease of Cooking: Easy  Yields: 4 Servings 


Ingredients

4 red peppers, seeded and chopped
1 large onion, chopped
1 head garlic, peeled, whole cloves
3 tablespoons olive oil
2 tablespoons of fennel seeds
Salt and pepper
1 lb farfalle or rotini pasta, cooked and drained

Method

Preheat oven to 350 degrees Celsius.

Place peppers, onion and garlic cloves into a 9" by 13" baking pan.

Drizzle with olive oil, add fennel seed, salt and pepper and toss well.

Put in oven and roast for about 45 minutes, or until very soft and caramelized.

Pour vegetables into a medium saucepan and puree with an immersion blender, adding a splash of water to help it along.

Alternately, put into a food processor and puree until smooth.

Check for seasoning and add salt and pepper to taste.

Just prior to serving, reheat sauce in a large pot.

Add hot, cooked pasta and toss well.

Adjust seasoning.