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Bowtie Pasta with Roast Red Pepper Sauce and Baby Spinach


  • 4 red peppers seeded and chopped

  • 1 large Onion chopped

  • 1 head Garlic peeled, whole cloves

  • 3 tablespoons Olive Oil

  • 2 tablespoons fennel seeds

  • Salt & Pepper

  • 1 lb farfalle or rotini Pasta cooked and drained


  • 1.

    Preheat oven to 350°F.

  • 2.

    Place peppers, onion and garlic cloves into a 9" x 13" baking pan.

  • 3.

    Drizzle with olive oil, add fennel seed, salt and pepper and toss well.

  • 4.

    Put in oven and roast for about 45 minutes, or until very soft and caramelized.

  • 5.

    Pour vegetables into a medium saucepan and puree with an immersion blender, adding a splash of water to help it along.

  • 6.

    Check for seasoning and add salt and pepper to taste.

  • 7.

    Just prior to serving, reheat sauce in a large pot.

  • 8.

    Add hot, cooked pasta and toss well. Adjust seasoning.

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