Angel Hair with Pink Tomato Sauce, Peas and Roasted Peppers
4 oz. Angel Hair or Cappellini, uncooked
3 medium or 2 large ripe plum tomatoes (about 1/2 pound), cored and quartered
1/2 tbsp. olive or vegetable oil
1 clove garlic, thinly sliced
1 large pinch hot red pepper flakes
1/2 cup frozen peas, thawed and drained
1/3 cup diced roasted red peppers
1/2 tsp. dried basil
3 tbsp. grated Parmesan cheese
Prepare pasta according to package directions. Place tomatoes in a blender or food processor and blend until very smooth and light pink, about 1 minute. Set aside.
Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and sauté for 30 seconds. Add the peas, roasted red peppers and basil and stir 1 minute. Add the pureed tomatoes and heat just to boiling. Remove sauce from heat.
Drain the pasta and transfer to skillet. Stir over medium heat until pasta is well mixed with sauce. Divide pasta between two serving bowls. Sprinkle with grated Parmesan cheese and serve immediately.