Total Time
45mins
Prep 15 mins
Cook 30 mins

The original recipe is more complicated and is posted on Dr. Dean Ornish's Web MD website as Linguini with Roasted Red Peppers and Herbed Tomato Sauce. I modified it to use fresh tomatoes from the farmers market and jarred roasted red peppers (from my Dollar Store). This is a very light spaghetti sauce with a very fresh taste. Sun dried tomatoes can be used for a more intense tomato taste and four freshly roasted red peppers can be substituted if the bottled ones are unavailable. Soy meat alternatives could also be added.

Ingredients Nutrition

Directions

  1. If you are using fresh red peppers, roast them over a gas flame or under the broiler until the outer skin is black and charred. Place the peppers into a bowl and cover until they cool, about ten minutes. Peel off the skin and cut the peppers in half and remove the inside ribs and seeds.
  2. Place the chopped onion, tomatoes and garlic into the bowl of a food processor and pulse until the mixture is finely chopped.
  3. Spray a non-stick or seasoned cast iron frying pan with canola oil spray. Add the mixture from the processor and turn on the heat to high.
  4. Now put the roasted red peppers, the tomato sauce and the tomato paste into the processor and pulse half a dozen times or so, until the mixture is a coarse puree. Put that into the frying pan.
  5. Add the dried thyme, the salt, the pepper and the sugar to the pan and cook until the sauce comes to a boil. Turn down the heat and simmer uncovered for about twenty minutes, until the sauce cooks down and looks more concentrated. The sauce should be thick enough to coat the pasta.
  6. Add the optional ingredients: 1/2 tablespoonful of balsamic vinegar, a pinch of red pepper flakes, and freshly chopped parsley or basil for more taste.

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