This week’s weekly recipe features one of my favorite ingredients for any main course–roasted red peppers. I just love the smell of peppers roasting in the oven. The taste is out of this world. To experience the true flavor, try
As I mentioned, definitely roast the peppers yourself rather than buying jarred. A good quality Pecorino Romano cheese will make this recipe shine. Definitely, as the recipe suggests, add salt to your pasta water. The difference is night and day. Figure about one tablespoon per gallon of water. I prefer kosher sea salt for all of my cooking. I added a second clove of garlic. Garlic is another of those ingredients I adore. I’d eat it with ice cream if I thought it would work. Bon appetit!
1 box BARILLA Whole Grain Linguine
2 tablespoons
1/4 each onion, chopped
1 clove garlic, chopped
1 tablespoon fresh parsley, chopped
2 each roasted red bell peppers, sliced thin
1 teaspoon lemon juice
1/4 cup water
1 cup Pecorino Romano cheese, freshly shredded
to taste salt
to taste freshly ground black pepper
SAUTÉ garlic in olive oil iIn a large skillet over medium heat.
ADD onions and continuing cooking until the onions appear translucent.
ADD chopped garlic and sauté for 2 minutes over medium heat.
ADD roasted red peppers, lemon juice and water; bring to a simmer. Season with salt and pepper.
COOK Whole Grain Linguine according to the package directions.
Meanwhile, TRANSFER sauce mixture to a blender and blend until smooth; pour back into skillet and bring to a simmer.
Serves 4-6
