I suggest making the red pepper sauce in the morning (or the day before) to let it sit in the fridge until dinner time. This will ensure a deeper flavor for the herbs to marry together. To make the sauce, line a baking sheet with parchment paper, or foil sprayed with nonstick spray. Put the tomatoes, sliced bell pepper and garlic cloves with skin intact (do not peel them!) on the sheet. Season generously with sea salt and pepper. Put the onions in a separate pan so all the vegetables are not overcrowded, season the same way and cover loosely with foil so the onions don't burn. Roast the tomatoes, garlic and bell pepper for 15 minutes at 400 degrees and the onions for about 20 minutes.

Once the vegetables are done, put them, with all the pan juices, into a food processor (after removing the skins off the garlic cloves) with all of the remaining ingredients. Pulse until completely smooth, a few minutes. Taste and add any additional salt if desired. If making in the morning, store in the fridge until dinner.

At dinner, I chose to serve my pasta with zucchini, but choose whatever you like. I sliced 2 large zucchini into half moon shapes and seasoned with salt, pepper, garlic powder and oregano. Spread out on a parchment paper lined sheet pan, not foil. Bake at 415 degrees for 15-20 minutes and then broil for the last few minutes, until the tops are golden. While the zucchini is cooking, prepare the pasta. Make sure to season the pasta water well with salt and drizzle some olive oil in there as well, helps the pasta to not stick later.

For the breadsticks, I just sliced a couple pieces of Ezekiel bread into breadstick shapes. Season with salt, garlic powder and oregano. Bake at 400 degrees for 5-10 minutes or until golden brown.

Reheat the red pepper sauce over simmer for a few minutes. Put everything into a large bowl and toss with the sauce. Add any more salt if desired. Garnish with fresh basil.