Ditalini with Red Pepper and Tomato Sauce

entree
  • 4 tbsp olive oil
  • 1 red bell pepper
  • 1 can tomatoes (28 ounces, from San Marzano, Italy, if possible, or Glen Muir)
  • 1 handful of fresh basil, chopped, or dried to taste (start with a 1/2 tsp)
  • a few slices of mozzarella
  • 1/2 box ditalini or tubetini
  1. Put a big pot of water on for pasta.
  2. Slice pepper and then chop into little squares.
  3. Saute pepper in olive oil for about 10 minutes over a medium-low heat.
  4. Add basil, cook 1 minutes.
  5. Add tomatoes, then simmer until the pasta is done.
  6. When pasta is done, mix into sauce. Arrange mozzarella on top. Broil a few minutes, until it just starts to color.

Servings: 4

Source: serendipity