Bowtie Macaroni With Adirondack Pomodoro Sauce

• 12 ounce box of bowtie macaroni (for vegans, make sure there is no egg in the pasta)
• 6 cloves of garlic
• 6 basil leaves
• 1/2 large onion
• 1 green chili pepper
• 1 green bell pepper
• 4 large tomatoes
• 1/3 cup olive oil
• crushed red pepper
• fresh ground pepper
• salt
• sugar

1. Bring a pot of water to a boil and while you are getting the sauce ready, cook bowtie pasta as directed until they are firm and not mushy.
2. Chop the garlic, onion, peppers and basil.
3. In a large pan heat the oil and then add the garlic and onions. Cook for about a minute and then add the peppers. Sprinkle with the crushed red pepper (I wanted it to be hot, so we added a lot!) fresh ground pepper and salt. Cook until the peppers are soft, but not mushy.
4. Chop up all the tomatoes and put the juice and pieces in a bowl. I used a mini chopper to do this because I wanted the tomatoes to be well chopped and wanted a lot of juice.
5. Add the tomatoes to the pan and bring to a boil for a few minutes uncovered. Add in basil, lower heat and let it cook for another few minutes stirring almost constantly. Stir in a few pinches of sugar. The amount will really depend on how flavorful, or not flavorful your tomatoes are.
6. Add in the pasta, stir and remove from heat. Cover and let sit about 5-10 minutes. Stirring at least once.
7. I served it with a chardonnay because we wanted something light that wouldn't take away from the taste of the veggies and sauce.

macaroni, garlic, basil, onion, green chili pepper, green bell pepper, tomatoes, olive oil, red pepper, fresh ground pepper, salt, sugar

Taken from www.epicurious.com/recipes/member/views/bowtie-macaroni-with-adirondack-pomodoro-sauce-50109100 (may not work)