Pasta with Roasted Pepper Sauce

2 Bell Peppers (I like red and yellow but red and green are also good)
1 small yellow onion (sliced)
3 garlic cloves (chopped)
1 cup vegetable broth
1 handfull basil leaves
1 tbls italian seasoning
2 tbls tomato paste
salt and pepper
crushed red peppers optional

Lightly coat bell peppers with olive oil (keep peppers whole). Place in broiler and roast. Takes about 10-15 minutes, every couple minutes turn the pepper when you see that it has a nice charred outside. When the peppers are charred all over place them individually in ziplock plastic bags for ten minutes to steam. Meanwhile, chop onion and garlic- it doesnt need to be perfect because you are going to puree them after cooking. Sautee onions till soft, about 10 minutes, add tomato paste and garlic. Saute about 2 minutes then transfer to food processor or blender. When peppers are done steaming, remove the outer charred skin, you can do this by hand. Carefully cut the top off and remove seeds. Rough chop peppers and add to food processor. Puree for about 2 minutes until it starts to get smooth. Add vegetable broth slowly and puree again. Add basil and puree. Place the sauce in a sauce pan to heat and add italian seasoning. Add salt, I usually try to stay away from salt but since peppers tend to be a little bland the sauce will definetly need it. just taste as you go. At this point you can add crushed red peppers for some heat if you like spicy. Toss with your favorite pasta. I like to mix whole wheat and regular. I have found that if you use all whole wheat, the pasta taste masks the sauce since the sauce is subtle. This dish is great because its very low in calories! Enjoy!