| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Not, Sent | 4 | Servings | |
INGREDIENTS
| 12 | oz | Linguine |
| 2 | tb | Extra virgin olive oil |
| 1 | lg | Onion, chopped |
| 1 | Jar (7 oz) roasted red peppers, diced | |
| 2 | Cloves garlic, finely chopped | |
| 1 | Dried chili pepper | |
| 12 | Fresh plum tomatoes, stemmed/chopped **OR** | |
| 1 | cn | (28 oz) whole tomatoes, drained/chopped |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 12 | Fresh basil leaves, chopped | |
| Parmesan or Romano cheese, grated |
INSTRUCTIONS
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@access.mountain.net> on May 29, 1997
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