This spaghetti dish puts a slight twist on traditional spaghetti and sauce, and you won't be dependent on using jarred sauce any longer. A few simple ingredients on hand and a couple of peppers and you can always make this dish! For the bell pepper marinara, all you will need is a couple of cans of diced tomatoes, a can of sauce, some minced garlic, and about fifteen minutes of your time. You may want to double this recipe and keep some in your freezer so you'll always have a meal on hand!

Ingredient List:

• Two whole green bell peppers (red add a totally different taste to this recipe, but are still good!)
• Two 16 oz cans of diced tomatoes
• 1 Tablespoon of Minced Garlic (from the jar or fresh)
• 1 24 oz can of Crushed Tomatoes
• 1 teaspoon dried basil (or fresh you have it)
• 1/2 teaspoon coarse ground black pepper
• 1/2 teaspoon oregano
• 1/4 teaspoon sage
• 3 Tablespoons high quality Extra Virgin Olive Oil
• 1/2 teaspoon of sea salt
  

Directions:

1. In a large saucepan, start to bring the water for the spaghetti to a boil.
2. Wash the bell peppers and cut in half, then in half again. Cut the pit and seeds from the pepper, along with any white pulp from the inside of the pepper. Dice the pepper into 1" size pieces.
3. Add the bell peppers and olive oil to saucepan over medium heat. Saute the peppers until they become slightly soft, about ten minutes.
   
4. Add the minced garlic and stir every minute. Saute the garlic until lightly browned. Add the dried basil, oregano, and sage, and saute for about 1 minute to let the spices cook.
5. Drain the diced tomatoes. Add to the olive oil and bell pepper mixture. Saute the diced tomatoes for five minutes until they soften. With a fork, press the diced tomatoes down so they become squished.
6. Once the spaghetti has been cooked according to package directions, drain and set aside.
   
7. Add the crushed tomatoes and stir. Simmer for at least ten minutes. Add the salt and pepper to the sauce. Place a generous amount of marinara onto the cooked spaghetti and serve!