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..."
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
ADVERTISEMENT