Ingredients:
1 pkg. RONZONI HEALTHY HARVEST® Thin Spaghetti
2 red bell peppers, roasted
3 1/2 cups canned Italian tomatoes
4 sun-dried tomatoes in oil
2 tsp sherry vinegar
2 Tbsp olive oil
1 onion, minced
1 clove garlic, minced
1/4 cup fresh basil, coarsely chopped
8 bocconcini balls, cut into pieces

Directions:
1. Cook spaghetti according to package directions.
2. In food processor bowl, place roasted peppers, well-drained Italian tomatoes, sun-dried tomatoes and vinegar; pulse a few seconds. Set aside.
3. In a pot, heat olive oil and gently sauté onions until tender (around 5 minutes). Add garlic and continue cooking 1 minute.
4. Pour in reserved tomato sauce and simmer gently 5-7 minutes. Add basil.
5. Add pasta and bocconcini, mixing well to coat pasta and cheese.

Total Cooking Time: 40 minutes

Serves: 4