Linguine With Red Pepper Sauce

"A fabulous red pepper sauce made with fresh basil and fresh red bell peppers. This pureed sauce will amaze you with its simplicity and flavor."
 
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photo by loof751 photo by loof751
photo by loof751
photo by KateL photo by KateL
photo by KateL photo by KateL
Ready In:
45mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add sweet red pepper and garlic; cook, uncovered, 30 minutes, stirring occasionally. Set aside, and cool slightly.
  • Place pepper mixture in container of an electric blender or food processor; add chopped basil and next 3 ingredients. Cover and process until smooth, stopping once to scrape down sides.
  • Cook pasta according to package directions, omitting salt and fat.
  • To serve, top pasta with pepper sauce. Garnish with basil sprigs, if desired.

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Reviews

  1. I love red bell peppers and this was just delicious. I skipped the linguine as DH only likes angel hair thick pasta unless it is ravioli. I topped red bell pepper stuffed ravioli with this amazing sauce and it was perfect. Made for Ramadan tag.
     
  2. Wonderful recipe with vibrant, fresh flavours! BF never awards 5 stars but this recipe got 5 stars from him! I don't usually like balsamic vinegar but in this recipe it was the perfect amount to blend with the other flavours. It's worth cooking the peppers for the full 30 minutes although I probably added a little extra olive oil to keep it moist! Lovely recipe going into my "tried and loved" folder!
     
  3. Good stuff! Healthy, easy to make, and great flavor. I may add another garlic clove next time but nothing else was needed. Loved it - thanks for sharing the recipe!
     
  4. Lovely taste for so few calories, the suggested serving size is for a side; for a main dish, DH & I would need twice as much sauce, and I topped with boiled shrimp and served broccoli that was parboiled to preserve color, then microwaved to complete cooking. (With my additions of shrimp and broccoli, I first brought the pasta water to a boil, cooked raw shrimp from frozen, then used a slotted spoon to remove the shrimp and submerge them in icy water, then brought the pasta water back to a boil, added frozen broccoli and brought the water back to a boil for 1-2 minutes, then removed the broccoli to an icy water bath before putting the broccoli in a microwave-safe dish and cooking the broccoli in the microwave. I then added some Bayou Blast seasoning to the pasta water and brought it back to a boil before cooking the pasta.) The vinegar taste of the sauce was pronounced, so we might reduce the proportion of vinegar next time. Thanks for posting this recipe, Annacia! Made for February 2009 Veg*n Swap.
     
  5. I loved this! It is so easy and so full of flavor! If you love red bell peppers, you will love this. It was so easy to make and it's so healthy for you. Thanks for sharing!
     
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