Linguine con Peperoni Arrostiti

Peppers are used in two ways in this recipe: once as a vegetable and pureed, as part of the pasta sauce! Rena says it is a light sauce, with a sophisticated taste. You can also use penne, fettuccine or any other pasta that holds sauce well.

Yield:
Serves 4.
Category:
Pasta
Cuisine:
Italian

INGREDIENTS:

  • 12 ounces Linguine
  • 6 red / yellow / orange bell peppers
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, finely chopped
  • 1/4 cup light or heavy cream
  • 6-10 springs of fresh basil, torn into small pieces
  • 15 whole garlic cloves (not optional)
  • 3 ounces Pecorino, Romano, Parmesan or Asiago cheese, freshly grated

DIRECTIONS:

  1. Heat the oven to 375 degrees and line a baking sheet with foil.
  2. Quarter, de-seed and de-pith the peppers. Place the peppers and the 15 whole garlic cloves on the baking sheet, leaving some space between peppers and roast for about 15 minutes. Remove from oven and slice peppers into strips. Continue to roast the garlic until done.
  3. .Heat the oil in a large fry pan and saute the chopped garlic for about 2 minutes. Add the peppers and chopped onion and continue sauteing for about 6 minutes. Season to taste and remove from the heat.
  4. Place about half the pepper mixture in a food processor. Add the cream and process until smooth.
  5. Bring a large saucepan of water to the boil, and cook the pasta until just al dente. Drain, reserving a cup of the cooking water. Put the pasta into the large fry pan with the remaining peppers and onion.
  6. Dilute the pepper sauce with a wee bit of the cooking water and pour the sauce over the pasta. <

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