WHOLE GRAIN SPAGHETTI WITH ROASTED PEPERONATA

PORTIONS: 4

INGREDIENTS

8 oz. whole grain spaghetti

ROASTED PEPERONATA SAUCE

1 tbsp. olive oil

2 chopped garlic cloves

1 small diced onion

¼ cup balsamic vinegar

1½ cup chopped plum tomatoes

1 tsp. salt

¼ tsp. red pepper flakes

1 red pepper

1 yellow pepper

1 orange pepper

1 green pepper

1 tbsp. chopped fresh basil leaves

METHOD

On top of the kitchen stove burn the peppers skin. Peel them and remove seeds. Cut them in long strips.

Heat up a pot with the olive oil and sauté garlic and onions together.

Add balsamic vinegar and reduce to half.

Stir in the tomatoes, salt and red pepper flakes. Let the sauce to thicken.

Add the strips of peppers and fresh basil and heat it up for a couple minutes.

In boiling water with salt cook spaghetti al dente or the way you like it. Drain and mix.

Mix some peperonata sauce with the pasta and pour some of it when serving.