For the Love of...: ...Roasted Tomato Red Pepper Penne

Do you or someone you know dislike the traditional tomato sauces that often are watery, too sour and lacking in flavor? A great way to get a really intensely flavored sauce that is thick and coats your pasta well is to first roast all of the normal veggies you would put in your sauce to concentrate their flavors.

Ingredients: - 4 tomatos cut into wedges
- 4 red bell peppers roughly chopped
- 2 onions roughly chopped
- 5 cloves of garlic
- 3 tbs basil chopped
- 2 Zucchini chopped
- 1/2 cup mozzarella cheese cubed
- 1/2 pound of dried penne noodles

Method:
1. Preheat your oven to 350 degrees. Add onions, tomatos, red bell peppers and garlic to an oven proof dish with 2tbs of canola oil and roast for 2.5 hours

2. Once the vegetables are roasted and aromatic, use a hand blender or food processor and pure into a smooth sauce

3. In a large frying pan, saute the zucchini with the chopped onion in 2tbs of oil. Once the vegetables are slightly brown add the roasted tomato and red pepper sauce and basil and allow to cook together for 15 minutes

4. Cook your penne in a large pot of boiling salted water stain and add to your sauce

5. Add mozzarella cheese and serve once melted

Enjoy!