4 large, sweet bell peppers – red, orange or yellow, seeds and tops removed
1 TBSP olive oil
2 cloves garlic, minced
1 tomato, diced
1 TBSP C&C Chicken and Rib Rub
4 cups pasta, cooked in salted water to package directions
Salt and pepper to taste
Turn your oven to broil. Place peppers in oven 2 – 3 inches from heat and allow to blacken. When the skin of the side near the heat has turned
black and blistered, flip using tongs. Repeat until the entire pepper is blackened.
Immediately place peppers in a large bowl and cover with plastic wrap. Allow to cool until they are able to be easily handled. You may do this step up to 12 hours ahead, just place in fridge.
Once cool, use your hands to easily remove and discard the skin of the pepper. Place in a sauce pan with all other ingredients, except pasta. Use a hand blender to smooth into a puree. Season to taste with salt and pepper. Heat through on medium heat.
Serve over pasta