Pasta with red pepper sauce

4 servings

Ingredients

Quantity Ingredient
4 eaches Cloves garlic, peeled
2 tablespoons Olive oil
1 cup Water, divided

Directions

⅔ c

½ c

2 T

8 ea ounces dry pasta (such as

: -penne, mostaccioli or : md red sweet red peppers, : -chopped OR two

12 ea jars roasted red sweet

: -peppers, drained

: loosely packed snipped : -fresh basil

: OR 2 Tablespoons dried : -basil, crushed, divided : tomato paste, divided : red wine vinegar, divided : rigatoni), cooked and : -drained

: Shredded Parmesan cheese : -(Optional)

In a large skillet, cook the fresh red peppers and garlic in the oil over medium heat, stirring occasionally, for about 20 minutes (OR, if using peppers from a jar, cook the garlic in the oil in a 2-quart saucepan for 3 to 4 minutes or until light brown). Place half of the peppers and all of the garlic in a blender or a food processor.

Cover and blend or process until nearly smooth. Add half of the water, basil, tomato paste and vinegar. Cover and blend or process with several on-off pulses until the basil is just chopped and the mixture is nearly smooth. Transfer to the 2-quart saucepan. Repeat with the remaining peppers, water, basil, tomato paste and vinegar; transfer to the saucepan. Cook and stir the sauce over medium heat until heated through, Serve the sauce over hot cooked pasta, topped with shredded Parmesan cheese. Makes 4 main-dish or 8 side-dish servings. Per main-dish serving: 343 Calories; 8 g Total Fat (1 g Saturated Fat); 0 mg Cholesterol; 27 mg Sodium; 59 g Carbohydrate; 3 g Fiber; 10 g Portein Daily Value: 90% Vatamin A; 337% Vitamin C; 4% Calcium, 25% Iron. [Hooked on Good Health; Candace Manroe & Kristi Fuller, R.D.] [Better Homes and Gardens; March 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 03-03-95

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