Ingredients:
3 Red bell peppers
3 tbsp olive oil
1 lg onion -- sliced
2 cloves garlic -- crushed
1/2 tsp chili powder or flakes
1/2 cup cream
2 tbsp fresh oregano -- chopped
1 lb Linguine

How to make this recipe:
Cut the red peppers into large flat pieces and discard the seeds and membrane. Place skin-side up under a hot grill and cook for 8 minutes or until black and blistered.

Remove from the heat, cover with a damp tea towel and, when cool, peel away the skin and cut the flesh into thin strips.

Heat the oil in a large pan. Add the onion and stir over low heat for 8 minutes, or until soft. Add the pepper strips, garlic, chili powder and cream and cook for 2 minutes, stirring occasionally. Add the oregano and salt and pepper to taste.

About 15 minutes before the sauce is cooked, cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan. Add the sauce to the hot pasta and toss until well combined. Notes: To substitute dried oregano for fresh, use 1/3 the quantity. For a stronger red pepper flavor, just omit the cream.


Prep time: 40 minutes

Serves 4

Nutrition information: 133 Calories per serving

Recipe from: traci g