Preheat the oven to 375F. Place the red bell peppers in a dry baking pan, skin side up. Place the onion, garlic, and tomatoes in another dry baking pan. Sprinkle the vegetables with the olive oil. Place the pan with the peppers on a shelf near the top of the oven. Place the other pan in the middle of the oven. Roast the vegetables until the onion and tomatoes are golden and soft and the skins of the peppers begin to blister and blacken, 15 to 25 minutes. The tomatoes, garlic, and onion may be done before the peppers. Remove the pans to wire racks. Immediately transfer the roasted bell peppers to a small glass or stainless steel bowl, cover with a tight-fitting lid or plastic wrap, and allow to steam for 10 minutes. This will loosen the skins and make peeling them very easy. Peel the bell peppers and place them in a blender container. Add the roasted tomatoes, garlic, and onion. Add all the spices, the 1 tablespoon olive oil, and the vinegar, if desired. Blend until smooth. You may need to add a small amount of water or stock to thin the sauce. Transfer the sauce to a medium saucepan and heat gently. Cover and keep warm. Bring a large pot of water to a boil. Add 1/4 teaspoon salt. Add the pasta and cook until al dente. Drain the pasta in a colander. If serving immediately, it is not necessary to rinse the pasta. Transfer the pasta to warmed plates. Top with the Roasted Red Pepper Sauce, garnish with the grated cheese, and serve immediately.

Serves 4

From: COOKING AT THE NATURAL CAFE IN SANTA FE by Lynn Walters, © 1992, used with permission of The Crossing Press.
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