Monday, June 20, 2011

Fresh Tomato and Roasted Red Pepper Pasta

10 oz dry shortcut pasta
1 TBSP olive oil
5-10 cloves garlic: crushed, peeled, rough chopped
1/4 c. fresh herbs: sage, basil, oregano, or parsley, washed and rough chopped
1 jar roasted red peppers, rough chopped in the food processor or blender
2 fresh tomatoes, diced into 1/4" chunks
black pepper
sharp cheddar cheese

Cook pasta according to package directions.

Heat a skillet over medium-high heat, then add oil. Add garlic, and sage if that's your herb of choice. Reduce heat to medium and saute until the garlic is golden brown. Add peppers, tomatoes, black pepper, and about 1/2" of pasta water. Let simmer about 5 minutes.

If you are using basil, oregano, or parsley add it after simmering the sauce. Top with grated sharp cheese.

“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, ManPans and Rouxbe.”

1 comment:

Marla said...

This pasta sounds wonderful!
It is vegetarian week at Get Grillin' we would love if you submitted up to any 3 recipes (they don't have to be grilled) to our link up. This one would be perfect!
This week we have a ManPans giveaway.