Spaghetti with Bell Pepper Sauce
Rinse bell peppers, cut in half, remove seeds and cut into strips.
Dip tomatoes in boiling water, rinse in cold water and remove skins. Halve tomatoes, remove cores and cut into eighths. Heat oil in a pot. Finely chop onion and press garlic through a press. Sauté onion and garlic until translucent, add bell peppers and sauté for about 5 minutes more. Add tomatoes and finely chopped parsley and simmer for about 20 minutes more. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Season sauce with salt and pepper. Mix drained spaghetti with sauce and serve garnished with basil.