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- 6 medium red sweet peppers, chopped, or two 12-ounce jars roasted red sweet peppers, drained
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 cup water
- 2/3 cup loosely packed snipped fresh basil or 2 tablespoons dried basil, crushed
- 1/2 cup tomato paste
- 2 tablespoons red wine vinegar
- 8 ounces hot cooked whole wheat or regular pasta, such as penne, cavatelli, or tortellini
- Grated Parmesan cheese (optional)
1. For sauce, in a large skillet cook sweet peppers and garlic in oil over medium heat about 20 minutes, stirring occasionally. (Or, if using peppers from a jar, in a 2-quart saucepan cook garlic in hot oil for 3 to 4 minutes or until light brown.)
2. Place half of the pepper-garlic mixture in a blender container or food processor bowl. Cover; blend or process until nearly smooth. Add half each of the water, basil, tomato paste, and vinegar. Cover and blend or process with several on-and-off turns until basil is just chopped and mixture is nearly smooth. Transfer to a 2-quart saucepan. Repeat with remaining peppers, water, basil, tomato paste, and vinegar; transfer to the saucepan.
3. Cook and stir sauce over medium heat until heated through. Serve sauce over pasta. If desired, sprinkle with Parmesan cheese.
- Servings Per Recipe 4,
- cal. (kcal) 352,
- Fat, total (g) 9,
- sat. fat (g) 1,
- carb. (g) 60,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 8,
- sugar (g) 13,
- pro. (g) 11,
- sodium (mg) 26,
- Potassium (mg) 421,
- calcium (mg) 30,
- iron (mg) 5,
- Vegetables () 2,
- Starch () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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