Tomato and Roasted Red Pepper Pasta Sauce

If you are looking for a quick and tasty sauce to serve with your favorite pasta, this is it!  This sauce is ready right when your pasta is finished cooking.  It is lighter than traditional spaghetti sauce, making it a refreshing change.  It does not overpower your pasta, just compliments it.  I serve this sauce with tortellini or spaghetti.

Tomato and Roasted Red Pepper Pasta Sauce

Serving:  Enough for 1 12-ounce box of pasta

¼ Cup Olive oil

½ Large sweet onion, diced
2 Garlic cloves, minced
½ Tsp. Dried basil
1 Tsp. Dried parsley
¼ Tsp. Dried rosemary, crushed
¼ Tsp. Ground pepper
2 Roasted red bell peppers (use peppers that are jarred in water or olive oil), chopped
1 (15-ounce) Can Fire roasted diced tomatoes (I use Muir Glen Organic brand)
Salt and pepper to taste

Place oil in a 12 inch non-stick skillet over medium heat.  Add onions, sauté for about 5 minutes until translucent.  Add garlic, basil, parsley and rosemary, and ground pepper; sauté for another 3 minutes.

Add red peppers and tomatoes.  Simmer for about 8 minutes.  Add salt and pepper, if needed.

Add your favorite cooked pasta, toss and serve.