Roasted Red Pepper & Tomato Sauce over Linguine |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
I had a large jar of roasted peppers that I needed to use and came up with this low fat recipe. If sauce is to thick you can thin with some of the pasta water. You can use 1 tablespoon dried Italian herbs in place of the dried oregano, parsley, marjoram, & basil Ingredients:
1 tablespoon extra virgin olive oil |
1 onion, diced |
3 garlic cloves, minced |
1 stalk celery, finely minced |
16 ounces fresh mushrooms, sliced |
56 ounces crushed tomatoes |
14 ounces prepared roasted red peppers, rinsed and pureed |
1/4 teaspoon black pepper |
1/8 teaspoon crushed red pepper flakes (optional) |
1/2 tablespoon garlic powder |
1/4 tablespoon dried oregano |
1/4 tablespoon dried parsley |
1/4 tablespoon dried marjoram |
1/4 tablespoon dried basil |
1/4 teaspoon salt |
1/2 cup port wine (optional) |
1/4 teaspoon salt |
16 ounces dried linguine |
1/4 cup grated parmesan cheese, for garnish |
2 sprigs fresh parsley, chopped |
4 fresh basil leaves, chopped |
Directions:
1. Heat oil in a heavy bottom pan.
2. Add the onion, garlic, celery, and mushrooms. Saute till onions are translucent.
3. Add rest of sauce ingredients. Simmer gently for 30-60 minutes.
4. Cover and keep warm.
5. Bring a large pot of water to a boil. Add 1/4 teaspoon salt. Add the pasta and cook until al dente. Drain the pasta in a colander.
6. If serving immediately, it is not necessary to rinse the pasta. Transfer the pasta to warmed plates. Top with the Roasted Red Pepper Sauce, garnish with the fresh herbs & grated cheese, and serve immediately.
|
|