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Ingredients (Serves 4)

  • medium red sweet peppers, chopped, or two 12-ounce jars roasted red sweet peppers, drained
  • cloves garlic
  • tablespoons olive oil
  • cup water
  • 2/3 cup loosely packed snipped fresh basil or 2 tablespoons dried basil, crushed
  • 1/2 cup tomato paste
  • tablespoons red wine vinegar
  • 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.
  3. 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.
  4. Transfer to a 2-quart saucepan. Repeat with remaining peppers, water, basil, tomato paste, and vinegar; transfer to the saucepan.
  5. Cook and stir sauce over medium heat until heated through.
  6. Serve sauce over pasta. If desired, sprinkle with Parmesan cheese.