Bowtie Macaroni With Adirondack Pomodoro Sauce

1. 1

   Bring a pot of water to a boil and while you are getting the sauce ready, cook bowtie pasta as directed until they are firm and not mushy.

2. 2

   Chop the garlic, onion, peppers and basil.

3. 3

   In a large pan heat the oil and then add the garlic and onions. Cook for about a minute and then add the peppers. Sprinkle with the crushed red pepper (I wanted it to be hot, so we added a lot!) fresh ground pepper and salt. Cook until the peppers are soft, but not mushy.

4. 4

   Chop up all the tomatoes and put the juice and pieces in a bowl. I used a mini chopper to do this because I wanted the tomatoes to be well chopped and wanted a lot of juice.

5. 5

   Add the tomatoes to the pan and bring to a boil for a few minutes uncovered. Add in basil, lower heat and let it cook for another few minutes stirring almost constantly. Stir in a few pinches of sugar. The amount will really depend on how flavorful, or not flavorful your tomatoes are.

6. 6

   Add in the pasta, stir and remove from heat. Cover and let sit about 5-10 minutes. Stirring at least once.

7. 7

   I served it with a chardonnay because we wanted something light that wouldn't take away from the taste of the veggies and sauce.

* Per serving · 4 servings · Values may vary.