Roasted-pepper-tomato Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Not, Sent | 4 | Servings | |
INGREDIENTS
| 12 | oz | Linguine |
| 2 | T | Extra virgin olive oil |
| 1 | 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 | 28 oz whole tomatoes | |
| drained/chopped | ||
| 1 | t | Salt |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 529
Calories From Fat: 126
Total Fat: 14.4g
Cholesterol: 37.4mg
Sodium: 1603.3mg
Potassium: 797.5mg
Carbohydrates: 71.4g
Fiber: 9.4g
Sugar: 3.6g
Protein: 31.2g