Spicy Red Pepper & Tomato Pasta

• 1 pound Pasta Shells
• 1 teaspoon Butter
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Chopped
• 1 can (28 Oz. Size) Crushed Tomatoes
• 1 can (28 Oz. Size) Diced Tomatoes
• 4 cloves Garlic, Smashed
• 2 whole Red Chili Peppers, Sliced And Diced
• 2 Tablespoons Crush Red Pepper Flakes (less Or More Depending On Your Heat Tolerance)
• 1 cup Fresh Basil, Loosely Packed
• 1 Tablespoon Olive Oil
• 1 whole Red Bell Pepper, Stem And Seeds Removed And Diced

1. Boil a pot of water on medium-high heat and cook pasta according to the package directions.
2. Drain it, put it in a bowl and toss with the butter to prevent sticking.
3. Heat olive oil in a skillet on medium heat.
4. Add the onion and saute until translucent, about 4-5 minutes.
5. Add both types of tomatoes, smashed garlic cloves, chili peppers, crushed red pepper and basil.
6. Give everything a good mix then bring to a boil on medium-high heat.
7. Once at a boil, lower your flame and allow sauce to simmer for 20-30 minutes.
8. Test your salt, and adjust accordingly.
9. While sauce is still simmering, heat remaining olive oil in a skillet on medium heat and cook bell pepper for 3-5 minutes, or until semi-soft.
10. Transfer peppers to the simmering Arrabbiata sauce and stir them in to incorporate the flavors.
11. Add cooked pasta to the pot of sauce and toss everything to combine.
12. Enjoy!

pasta shells, butter, olive oil, onion, tomatoes, tomatoes, garlic, red chili peppers, crush red pepper, fresh basil, olive oil, red bell pepper

Taken from tastykitchen.com/recipes/main-courses/spicy-red-pepper-tomato-pasta/ (may not work)