1. In a small food processor or blender, puree the tomatoes, garlic, 1/2 tbsp of the oil and parsley. Set aside. 2. Cook pasta in a large pot of boiling water with the kosher salt until al dente. Drain (DO NOT RINSE!) and return to pot. Keep warm. 3. Heat remaining olive oil in a deep skillet over medium and add the bell pepper and onion. 4. Cook until soft and golden, 7 to 8 minutes. 5. Sprinkle in the spices, stir well and cook 1 minute longer. 6. Add the sauteed mixture, tomato-garlic puree and lemon juice to the pasta, stir well and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
