Roasted-pepper-tomato sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Linguine |
| 2 | tablespoons | Extra virgin olive oil |
| 1 | large | Onion, chopped |
| 1 | Jar (7 oz) roasted red peppers, diced | |
| 2 | Cloves garlic, finely chopped | |
| 1 | Dried chili pepper | |
| 12 | Fresh plum tomatoes, stemmed/chopped **OR** | |
| 1 | can | (28 oz) whole tomatoes, drained/chopped |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| 12 | Fresh basil leaves, chopped | |
| Parmesan or Romano cheese, grated | ||
Directions
Cook linguine in large pot of boiling water according to package directions.
Meanwhile, heat oil in medium-size skillet over medium-high heat. Add onion; cook until softened, about 2 minutes. Add red peppers, garlic, chili pepper and tomatoes; cook, uncovered, until bubbling vigorously, about 4 minutes. Stir in salt, pepper and basil; cook 1 minute. Remove chili pepper.
Drain pasta; toss with sauce in large serving bowl. Sprinkle with cheese if desired.
Recipe by: Family Circle - 4/22/97 Posted to MC-Recipe Digest V1 #623 by The Taillons <taillon@...> on May 29, 1997