Ideal on spaghetti. Also good chilled: purée 1 chopped celery stalk w/ sauce ingredients. Toss with pasta. Chill. 3 red sweet peppers ¼ cup extra virgin olive oil 2 Tbsp. chopped parsley 1 clove garlic salt

Preheat oven to 350. Arrange the peppers on a baking sheet. Place in oven & cook, turning occasionally, until completely soft & blistered evenly, about 30 mins. Remove peppers from the oven and, when cool enough to handle, peel them. Stem them & remove seeds & ribs. Place peppers in a food processor fitted with the metal blade or in a blender. Add the garlic, olive oil & salt, to taste. Process until smooth. Meanwhile cook your choice of pasta (1 pound) until al dente. Drain & transfer to a warmed serving dish. Immediately pour the purée over the top. Toss well. Sprinkle with parsley and serve.

From William Sonoma’s Pasta Sauces