Roasted Red Pepper & Tomato Sauce over Linguine

Name: Roasted Red Pepper & Tomato Sauce over Linguine
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving(s)
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); 1/4 teaspoon salt; 16 ounces dried linguine; 1/4 cup grated parmesan cheese, for garnish; 2 sprigs fresh parsley, chopped; 4 fresh basil leaves, chopped

(1)

Recipe by Rita1652

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

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READY IN: 1hr 15mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

Heat oil in a heavy bottom pan.
Add the onion, garlic, celery, and mushrooms. Saute till onions are translucent.
Add rest of sauce ingredients. Simmer gently for 30-60 minutes.
Cover and keep warm.
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.
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.

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