Roasted Red Pepper & Tomato Sauce over Linguine

I had a large jar of roasted peppers that I needed to use and came up with this low fat recipe. If sauce is to thick you can thin with some of the pasta water. You can use 1 tablespoon dried Italian herbs in place of the dried oregano, parsley, marjoram, & basil

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• Sauce ingredients

• 1  tablespoon extra virgin olive oil
• 1  onion, diced
• 3  garlic cloves, minced
• 1  stalk celery, finely minced
• 16  ounces fresh mushrooms, sliced
• 56  ounces crushed tomatoes
• 14  ounces  prepared  roasted red peppers, rinsed and pureed
• 1⁄4 teaspoon black pepper
• 1⁄8 teaspoon crushed red pepper flakes (optional)
• 1⁄2 tablespoon garlic powder
• 1⁄4 tablespoon dried oregano
• 1⁄4 tablespoon dried parsley
• 1⁄4 tablespoon dried marjoram
• 1⁄4 tablespoon dried basil
• 1⁄4 teaspoon salt
• 1⁄2 cup port wine (optional)

• Pasta

• 1⁄4 teaspoon salt
• 16  ounces  dried linguine

• Garnish

• 1⁄4 cup  grated parmesan cheese, for garnish
• 2  sprigs fresh parsley, chopped
• 4  fresh basil leaves, chopped

Directions

1. Heat oil in a heavy bottom pan.
2. Add the onion, garlic, celery, and mushrooms. Saute till onions are translucent.
3. Add rest of sauce ingredients. Simmer gently for 30-60 minutes.
4. Cover and keep warm.
5. Bring a large pot of water to a boil. Add 1/4 teaspoon salt. Add the pasta and cook until al dente. Drain the pasta in a colander.
6. If serving immediately, it is not necessary to rinse the pasta. Transfer the pasta to warmed plates. Top with the Roasted Red Pepper Sauce, garnish with the fresh herbs & grated cheese, and serve immediately.