Spaghetti With Tomato and Red Pepper Sauce

Name: Spaghetti With Tomato and Red Pepper Sauce
Total time: 45 min
Yield: 4 main-course servings, 8 first-course servings
Cuisine: italian
Ingredients: 3 to 4 tablespoons extra-virgin olive oil; 1 onion, chopped; 1 clove garlic, minced; 3 red peppers, roasted and peeled, ribs and seeds removed, chopped; 1 pound spaghetti; 3 ripe tomatoes, seeded and chopped; Coarse salt and freshly ground pepper; 1/2 cup shredded basil leaves; Freshly grated Parmesan

By Moira Hodgson

Total Time: 45 minutes
Rating: 4(16)
Comments: Read comments

Featured in: FOOD; Tomatoes Add Distinctly Summer Variety

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 main-course servings, 8 first-course servings

3 to 4tablespoons extra-virgin olive oil
1onion, chopped
1clove garlic, minced
3red peppers, roasted and peeled, ribs and seeds removed, chopped
1pound spaghetti
3ripe tomatoes, seeded and chopped
Coarse salt and freshly ground pepper
½cup shredded basil leaves
Freshly grated Parmesan

Ingredient Substitution Guide

Preparation

Step 1
Heat the olive oil in a large skillet and cook the onion with the garlic until soft. Add the peppers and cook them over low heat for 20 minutes, stirring them occasionally.
Step 2
Meanwhile, bring six quarts salted water to a rolling boil and add the spaghetti.
Step 3
While the spaghetti is cooking add the tomatoes, salt and pepper to the sweet peppers. Cook for one to two minutes, just enough to heat the tomatoes through. Stir in the basil leaves and correct seasoning.
Step 4
Drain the pasta, put it in a heated bowl and toss it with the sauce. Serve grated Parmesan cheese separately.

Private Notes

Leave a Private Comment on this recipe and see it here.