| 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
A Message from our Provider:
“God: the most lovable person in the universe”