6 medium red sweet peppers, chopped , or two 12-oz jars roasted red sweet peppers, drained
4 cloves garlic, peeled
2 tablespoons olive oil
1 cup water
2/3 cup loosely packed fresh snipped basil or 2 tablespoons dreid basil, crushed
1/2 cup tomato paste
2 tablespoons red wine vinegar
8-oz pasta (penne, mostaccioli, or rigatoni), cooked and drained
Shredded Parmesean cheese (optional)
Instructions
In a large skillet, cook fresh red peppers, if using, and garlic in hot oil over medium heat about 20 minutes, stirring occasionally. Or, if using pepper from a jar, which are already cooked, cook the garlic in hot oil for 3-4 minutes or till light brown.
Place half of the peppers and the garlic in a blender container or food processor bowl. Cover; blend or process til nearly smooth. Add half of the water, basil, tomato paste, and vinegar. Cover and blend or process with several on-off turns till basil is chopped and mixture is nearly smmoth. Transfer to a 2-quart saucepan. Repeat with remaining peppers, water, basil, tomato paste, and vinegar; transfer to saucepan.
Cook and stir sauce over medium heat till heated through. Serve sauce over hot pasta with Parmesean cheese.
Originally Submitted
10/21/2010
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