Roasted Red Pepper & Garlic Sauce
Red bell peppers (use approx. 2 medium per person/serving)
Garlic cloves, unpeeled (one clove for each red pepper)
Black pepper, to taste
First, preheat broiler.
Remove tops and seeds from red peppers. Flatten peppers, as best as you can, on a baking tray. Place unpeeled garlic cloves on the same tray. (The flakiest outer peeling should be off, but the tough part should remain on.)
Put peppers and garlic under broiler, until the surface of the peppers are mostly blackened. Then remove peppers and garlic from the oven, and place inside either a paper bag or a plastic container (with a lid). Close the bag or container so that as little heat as possible will escape. (You may want to double-wrap the paper bag.) Let the peppers and garlic steam for 10 minutes.
Open bag or container. Remove blackened skins from the peppers, and peel the garlic cloves. Place peppers and garlic in a food processor or blender, and puree until smooth. Add black pepper to taste, and serve over pasta (whole wheat is paticularly yummy!).