Ingredients Jump to Instructions ↓

  1. 6 medium red sweet peppers, chopped, or two 12-ounce jars roasted red sweet peppers, drained

  2. 4 cloves garlic

  3. 2 tablespoonsolive oil

  4. 1 cupwater

  5. 2/3 cuploosely packed snipped fresh basil or 2 tablespoons dried basil, crushed

  6. 1/2 cuptomato paste

  7. 2 tablespoonsred wine vinegar

  8. 8 ounceshot cooked whole wheat or regular pasta, such as penne, cavatelli, or tortellini Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Directions For sauce, 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.) Place half of the pepper-garlic mixture in a blender container or food processor bowl. Cover; blend or process until nearly smooth. Add half each of the water, basil, tomato paste, and vinegar. Cover and blend or process with several on-and-off turns until basil is just chopped and mixture is nearly smooth. Transfer to a 2-quart saucepan. Repeat with remaining peppers, water, basil, tomato paste, and vinegar; transfer to the saucepan. Cook and stir sauce over medium heat until heated through. Serve sauce over pasta. If desired, sprinkle with Parmesan cheese.


Send feedback