Pasta With Roasted Pepper Sauce - cooking recipe

Ingredients

1 medium red pepper
2 tsp. olive or vegetable oil
1 garlic clove, sliced
1/2 c. canned Italian tomatoes (drain and chop tomatoes, reserving liquid)
1 Tbsp. dried capers
2 pitted black olives, chopped
1/4 tsp. oregano leaves
dash of pepper
2 c. cooked fettucine or spaghetti
1 1/2 tsp. fresh Italian parsley, chopped (flat leaf)

Preparation

On baking sheet lined with foil, broil pepper 3 inches from heat source; turn frequently until charred on all sides.
Let stand until cool, then peel pepper.
Remove and discard stem and seeds.
Chop pepper and set aside.
In 9 or 10-inch skillet, heat oil over medium heat; add garlic and saute, stirring often until browned.
Be careful not to burn.
Add tomatoes and liquid; cook and stir until mixture is heated thoroughly, 5 to 7 minutes.
Add roasted pepper, capers, olives and seasonings.
Simmer until heated, 3 to 5 minutes.
Serve sauce over pasta and sprinkle with parsley.