Yield: 4 Servings
Measure | Ingredient |
---|---|
12 ounces | Linguine |
2 tablespoons | Extra virgin olive oil |
1 large | Onion, chopped |
1 \N | Jar (7 oz) roasted red peppers, diced |
2 \N | Cloves garlic, finely chopped |
1 \N | Dried chili pepper |
12 \N | Fresh plum tomatoes, stemmed/chopped **OR** |
1 can | (28 oz) whole tomatoes, drained/chopped |
1 teaspoon | Salt |
½ teaspoon | Freshly ground black pepper |
12 \N | Fresh basil leaves, chopped |
\N \N | Parmesan or Romano cheese, grated |
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