Pasta With Roasted Pepper Sauce

• 1 medium red pepper
• 2 tsp. olive or vegetable oil
• 1 garlic clove, sliced
• 1/2 c. canned Italian tomatoes (drain and chop tomatoes, reserving liquid)
• 1 Tbsp. dried capers
• 2 pitted black olives, chopped
• 1/4 tsp. oregano leaves
• dash of pepper
• 2 c. cooked fettucine or spaghetti
• 1 1/2 tsp. fresh Italian parsley, chopped (flat leaf)

1. On baking sheet lined with foil, broil pepper 3 inches from heat source; turn frequently until charred on all sides.
2. Let stand until cool, then peel pepper.
3. Remove and discard stem and seeds.
4. Chop pepper and set aside.
5. In 9 or 10-inch skillet, heat oil over medium heat; add garlic and saute, stirring often until browned.
6. Be careful not to burn.
7. Add tomatoes and liquid; cook and stir until mixture is heated thoroughly, 5 to 7 minutes.
8. Add roasted pepper, capers, olives and seasonings.
9. Simmer until heated, 3 to 5 minutes.
10. Serve sauce over pasta and sprinkle with parsley.

red pepper, olive or vegetable oil, garlic, italian tomatoes, capers, black olives, oregano leaves, pepper, fresh italian parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1055635 (may not work)