¼ Cup minced sweet red pepper
¼ Cup minced sweet onion
1 Red hot chili pepper (optional)
2 Garlic cloves
2 Tablespoons extra virgin olive oil
1-2 Teaspoons dried Italian seasonings
Parmesan cheese and salt to taste
Angel hair pasta (cooks fast)
Start heating the water to cook the spaghetti in.
Rinse off the veggies. Remove the core and seeds from the sweet red pepper and mince it until you have ¼ cup. Core and remove the seeds from the chili pepper and mince it. You can wear a glove if you like to avoid contact with the hot juices. Mince the onion until you have ¼ cup. Peel the garlic cloves and finally mince them.
Cut the tomatoes in half and remove the pulp and seeds. Then dice them.
Preheat your frying pan just over medium heat. Add the olive oil. Put the tomatoes and vegetable mix in the pan and stir in the dried Italian seasonings. Saute the tomatoes and vegetables down to your preferred consistency. This is a hardy sauce — like a tomato basil pasta sauce — so the vegetables will have some presence even when it’s done. After 15 minutes, the tomatoes and onions should be very soft. You can press a fork down on the vegetables to further refine them. Taste the sauce with a clean fork and decide whether it needs more Italian seasonings or salt. Cook for another 5 minutes.
Start cooking the spaghetti according to the instructions on the box.
Serve sauce on spaghetti. Add parmesan cheese to taste.