INGREDIENTS:

• 1 pound of spaghetti
• 2 green bell peppers
• 1 Tablespoon olive oil
• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• 1 teaspoon each Sea salt and ground black pepper
• 3/4 cup coconut milk
• 1 teaspoon red pepper flakes
• 4 basil leaves
• ⅛ cup Parmesan cheese
• ⅛ cup Mozzarella cheese
• 1/4 cup each red and yellow tomatoes
• salt and pepper to taste

INSTRUCTIONS:

1. Put the gas burners on the stovetop on high heat.
2. Roast the green peppers on each side.
3. Place in a plastic baggy for 20 minutes.
4. Remove and peel away the charred skin. Seed the pepper and take off the stems. Set aside.
5. Cook pasta according to package instructions and drain and set aside.
6. While the green peppers are roasting or resting, heat a large skillet over medium.
7. Add in 1 tablespoons olive oil.
8. Add the shallots and sauté with the garlic until softened – about 4-5 minutes.
9. Season with salt and pepper and stir. Remove from heat and set aside.
10. Transfer the sautéed shallot and garlic to blender with the roasted peppers, coconut milk, red pepper flakes and basil. Pulse to a smooth consistency.
11. Check for seasoning and add more salt, pepper, or red pepper flake, if needed.
12. Once blended, place the sauce back in the skillet over medium heat to thicken. Add the parmesan. Continue to simmer on low heat.
13. When the sauce has been simmered for a good 10 minutes or so, add noodles.
14. Toss to coat.
15. Serve by topping with the mozzarella, parmesan, and fresh chopped parsley.