pasta pronto

Lunch today was pasta at the employee cafeteria with Mike. Fun fun fun. I brought home a big square of rice krispie treat to munch on while I do some work this afternoon. I have a plan to make caramel covered marshmallows... I've done a few errands and I need to get to the others.

Last night's pasta was a success. The original recipe was all red peppers, which I felt was just too much. I like bell peppers, but in moderation. So I've altered it a bit to suit my taste.

24 ounces roasted red bell peppers, drained
couple cloves of garlic, chopped
1 cup onion, chopped
1 tablespoon or so of olive oil
tablespoon of basil
2 teaspoons black pepper
1 teaspoon salt
1 teaspoon sugar
12 ounces of chopped tomatoes
18 ounces (give or take) of your favorite prepared tortellini
cheese for sprinkling

Put the peppers in a blender or food processor and puree. If you like smooth sauce, also puree the tomatoes.

In a skillet or large saucepan, add olive oil, garlic and onions. Cook until the onions are softening. Add in the peppers, tomatoes and stir. Sprinkle salt, sugar and black pepper over sauce and stir. Simmer over low heat for about 5-8 minutes.

While the sauce is simmering, boil up a large pot of water and cook the tortellini according to their package instructions. Drain them, toss in large bowls and ladle sauce over them to your heart's content. Sprinkle with cheese and enjoy.