This recipe is just right for two, with a salad; of course, you can multiply the recipe to feed more people.
2 Tbs. olive oil, plus extra for drizzling
3 cloves garlic, minced
1/4 tsp. thyme
1 Tbs. roasted red bell pepper powder
1 tsp. roasted green bell pepper powder
1 Roma tomato, peeled, seeded and finely diced
1/4 tsp. salt
1/8 tsp. ground black pepper
2 Tbs. coconut milk (or heavy cream)
Prepared pasta (see cook’s note)
1 tsp. finely chopped fresh basil for garnish
Heat olive oil in a nonstick pan over medium to medium-high heat.
Add garlic and sauté for 1 minute, until fragrant.
Add thyme and red and green bell pepper and sauté for 30 seconds.
Add chopped tomatoes and sauté for 2 minutes until tomatoes soften and blend well.
Add salt, pepper and coconut milk and mix all together.
Add cooked pasta and combine.
Drizzle with olive oil and garnish with fresh basil.
Cook’s note:
Ronit used 1 cup of dried penne, boiled with 1/4 tsp. salt.
