2 7-oz jars raosted red peppers, drained, rinsed and chopped
1 tsp finely chopped oregano (or 1/2 tsp dried)
1 sprig fresh rosemary (or 1/4 tsp dried)
3/4 tsp salt
1/4 tsp black pepper
1/2 C lightly packed basil leaves, plus more for garnish
1/2 oz finely grated Parmigiano-Reggiano
Instructions
1) Cook pasta according to package directions, drain.
2) As pasta water comes to a boil, heat oil in a heavy saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent and softened, 6-7 min. Add garlic and cook 1 min more, stirring occasionally. Add tomatoes, peppers, oregano, rosemary, salt and pepper; bring to a boil, reduce heat & simmer until sauce is reduced slightly, about 15 min.
3) Remove sauce from heat, remove rosemary sprig (if using) and stir in basil. Transfer to a food processor and puree, leaving a few chunks if desired. Top pasta with sauce and Parmigiano-Reggiano and garnish with basil.
