Angel Hair with Pink Tomato Sauce and Peas

4 ounces angel hair or capellini
3 medium or 2 large (about 1/2 pound) ripe plum tomatoes
1/2 tablespoon olive or vegetable oil
1 clove garlic, thinly sliced
1 pinch red-pepper flakes
1/2 cup frozen peas, -- defrosted and drained
1/3 cup diced roasted red peppers
1/2 teaspoon dried basil
3 tablespoons grated fat-free parmesan cheese

Prepare pasta according to package directions.

While pasta is cooking, core tomatoes and cut each tomato into quarters lengthwise. In blender or food processor, process about 1 minute, until very smooth and light pink. Set aside.

In large skillet, over medium heat, heat oil. Add garlic and red-pepper flakes; saute 30 seconds. Add peas, roasted red peppers and basil; stir 1 minute. Add pureed tomatoes; heat just to boiling. Remove sauce from heat.

Drain pasta; transfer to skillet. Stir over medium heat until pasta is well mixed with sauce. Divide pasta between bowls. Sprinkle with grated Parmesan cheese; serve immediately.

Makes 2 servings
Source: Low-Fat Meals, Vol. VI, #3