Pasta with Red Pepper Sauce | Premo Pasta

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Feb

2010

Pasta with Red Pepper Sauce

Pasta kicked up with red peppers is absolutely outstanding! Boring pasta is definitely a crime. You will not have that problem with this recipe. Add a loaf of your favorite crunchy bread and be sure to imbibe a lovely glass of red wine. Buon appetito!

6 medium red sweet peppers, chopped, or two 12-ounce jars roasted red sweet peppers, drained

4 cloves garlic

2 tablespoons olive oil

1 cup water

2/3 cup loosely packed snipped fresh basil or 2 tablespoons dried basil, crushed

1/2 cup tomato paste

2 tablespoons red wine vinegar

8 ounces hot cooked whole wheat or regular pasta, such as penne, cavatelli, or tortellini

Grated Parmesan cheese (optional)

For sauce:

1. In a large skillet cook sweet peppers and garlic in oil over medium heat about 20 minutes, stirring occasionally. (Or, if using peppers from a jar, in a 2-quart saucepan cook garlic in hot oil for 3 to 4 minutes or until light brown.)

2. Place half of the pepper-garlic mixture in a blender container or food processor bowl.

3. Cover; blend or process until nearly smooth.

4. Add half each of the water, basil, tomato paste, and vinegar.

5. Cover and blend or process with several on-and-off turns until basil is just chopped and mixture is nearly smooth.

6. Transfer to a 2-quart saucepan. Repeat with remaining peppers, water, basil, tomato paste, and vinegar; transfer to the saucepan.

7. Cook and stir sauce over medium heat until heated through.

Serve sauce over pasta. If desired, sprinkle with Parmesan cheese.

Makes 4 servings.

Recipe and photo courtesy of hearthealthyonline.com