Roasted-pepper-tomato sauce

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

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