Instructions: Combine tomatoes, red and yellow peppers, onion and garlic with basil and olive oil. Season to taste with sea salt and white pepper.

Cook pasta in boiling salted water until al dente. Drain well. Place pasta on plate and top with vegetable sauce. Serve crushed hot red pepper and Roman cheese on side.

Makes 2 servings as an entree, 4 as an appetizer.

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