Pasta Tomato-Bell-Pepper Sauce

Ingredients

• Long pasta/vermicelli (whole-wheat) for 2 servings as per package instructions
• Salt to taste

For Sauce

• 3 cups tomatoes, finely chopped
• 1 cup bell-pepper (capsicum/shimla mirch), yellow/red/green cut into very small pieces
• 1 cup onions, finely chopped
• 1 tsp dried oregano
• 1/2 tsp black pepper powder or crushed
• Salt to taste
• 2 tsp vegetable oil

Preparation

1. Cook the pasta according to package instructions until almost tender (al dente). Drain, cover and set aside.
   
   
2. Heat the oil in a small saucepan. Add the onions on medium heat and saute until translucent.
   
   
3. Add the bell-pepper and salt and saute for 2-3 minutes until tender.
   
   
4. Add the tomatoes and salt as needed. Cover and cook on medium heat for 2-3 minutes until fully cooked.
   
   
5. Mash the tomatoes and bell-pepper and simmer until the tomato-bell-pepper sauce thickens.
   
   
6. Add the oregano and cook for a few seconds.
   
   
7. Add the black pepper powder and remove the sauce from heat.
   
   
8. Pour the sauce over the pasta and stir well. Serve the pasta tomato-bell-pepper sauce hot.

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