2 lg Very Red Sweet Red Peppers

2 tb Water to saute

2 c Coarsely chopped onions

2 ts Minced garlic

1/2 ts Hot red pepper flakes (opt)

1 c Vegtable stock

Salt & Pepper to taste 1/4 c Chopped Basil

1 lb Cooked pasta

1. Cut peppers lengthwise in half. Scrape away and discard the stems,

veins and seeds. Chop the peppers coarsely. There should be about two cups 2. Heat the water in a large saucepan and add the peppers. Cook, stirring,

about 5 minutes (add more water if required). Add the onions, garlic and red pepper flakes and cook, stirring, 2 minutes longer. Add the stock, salt and pepper. Cover and cook 15 minutes. 3. Ladle the sauce into a blender and blend thoroughly. Return the mixture

to the pan and bring to a boil. Cook about 2 minutes and stir in the basil. Serve with the cooked pasta. Note: Can substitute Yellow or Orange peppers Source: Modified by Chris Posted by Chris to the Fatfree Digest [Volume 15 Issue 2] Feb. 2, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?