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Pasta Quills with Pepper Sauce

1 capsicum (red or yellow)
1 onion
olive oil
garlic
5-6 fresh mint leaves
4 basil leaves
250g tomatoes
250ml stock, preferably homemade
350g pasta quills
Pecorino cheese

Grill capsium, peel off skin. cube. dice onion. Add both to saucepan
with 5 tablespoons of oil. Don't brown. Add garlic, diced herbs.
Stir. Fry for 3 minutes. Puree tomatoes and add. Add also stock,
salt and pepper to taste.

Partially cover, simmer 40 minutes. sauce should be reduced and
well cooked. Puree half of sauce. mix well together. Serve with
cooked pasta and grated Pecorino cheese.

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