Roasted Red Pepper Pasta

After a very long week of job searching, I was feeling like having some comfort food. And what's better than spaghetti?!

I wanted to feel more creative with this recipe. This past weekend I went to my parents to pick up so gorgeous herbs from their garden. With the fresh oregano and roasted red pepper it really amped up this Italian style spaghetti.

Serves: 4

1 red pepper

2 garlic cloves

1 tsp minced oregano

1 shallot, minced

1 cup sliced mushrooms

1 vine tomato

1 tsp olive oil

1/4 cup sundried tomatoes, soaked

4 servings worth of spaghetti

salt and pepper

1. Set the oven to low broil; with the red pepper halved, seeded and layed cut side down on a lined baking sheet, bake in oven for 30 mins. Checking up on it every once in a while until it starts to blister and blacken. Start to cook pasta in a sauce pan according to package.

2. Saute garlic, oregano, salt, shallots, splash of olive oil, and mushrooms for about 6-8 minutes on low heat.

3. In a blender blend tomatoes, olive oil, and sundried tomatoes until smooth. Add to pan and mix until heated all the way through. About 7 mins.

4. Mix arugala with spaghetti. Serve on desired plate topped with tomato sauce, peeled and diced roasted red pepper and fresh oregano to garnish with salt and pepper to taste.

Buon Appetito!