- Green bell peppers
- Chopped tomatoes (canned or fresh)
- Spices: Dried Basil, oregano, Parsley
- Olive oil
- Pasta (Spaghetti)
Chop vegetables individually. Do not mix.
Individually toast green peppers, onions, and mushrooms without olive oil. Place each toasted vegetable on a container; to be added to the sauce at the end.
Two cans of tomatoes is enough sauce for one spaghetti package.
Place can tomatoes in deep pot.
Add spices: olive oil, salt/pepper, sugar, basil, oregano and parsley.
Let it boil/simmer for 10 minutes. Cook pasta while making sauce. So pasta and sauce can be ready at the same time.
Blend pasta. Using a manual blender works well as you can blend in the same pot. Otherwise, use blender.
Add roasted vegetables and let them simmer for another 10 minutes. Turn off stove and cover to use once pasta is cooked.
Add capers as garnish.
Use deep pot to cook pasta.
Add enough water that will cover pasta. Approx 3/4 of the way. Add oil, cover it with lid and let the water boil for 5 minutes before adding pasta.
Once water is boiling, add pasta.
Cook for approximately 15-20 minutes at medium-high heat; until pasta is tender.
Use a colander to drain water. Rinse with cold water.
Combine sauce with pasta. Enjoy with garlic bread (bolillo garlic bread)!