Rigatoni with Sweet Bell Peppers

Ingredients

• 2 spray(s) cooking spray
• 2 tsp olive oil
• 1 large sweet red pepper(s), chopped
• 1 large yellow pepper(s), chopped
• 28 oz canned diced tomatoes, plum, with juice
• 1 small uncooked onion(s), yellow, chopped
• 1/4 cup(s) fresh parsley, flat-leaf, chopped
• 3 clove(s) garlic clove(s), minced
• 1 1/2 tsp dried basil, or 1 tbsp fresh
• 1/2 tsp table salt, or to taste
• 1/4 tsp black pepper, or to taste
• 12 oz uncooked rigatoni, cooked and kept hot
• 3 Tbsp grated Parmesan cheese

Instructions

1. Coat a large skillet with cooking spray; add oil and heat over medium-high heat. Add peppers; sauté until slightly tender, about 3 minutes. Cover pan and allow to cook until softened, stirring a few times, about 3 minutes more.
2. Add tomatoes, onion, parsley, garlic and basil; stir, increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until most of liquid has evaporated, about 10 minutes; season to taste. Serve sauce over pasta; sprinkle with cheese.

Notes

Yields about 1 cup pasta, 1/3 cup sauce and 1 1/2 teaspoons cheese per serving.

Garnish with freshly sliced basil.