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Roasted Red Pepper & Tomato Sauce over Linguine

Roasted Red Pepper & Tomato Sauce over Linguine created 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

Ready In:
1hr 15mins
Serves:
Units:

ingredients

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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@Rita1652
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@Rita1652
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"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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  1. Kittencalrecipezazz
    This sauce is amazing! I use roasted peppers from a jar, increased the red pepper flakes and all the herbs, the sauce was red and rich and oh so good, I simmered mine for a couple of hours over very low heat, and served this over spaghetti, what a fabulous sauce! thanks Rita, we loved this!...Kitten:)
    Reply
  2. Rita1652
    Roasted Red Pepper & Tomato Sauce over Linguine Created by Rita1652
    Reply
  3. 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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