Red Pepper Pasta
1 12 ounce jar red peppers, roughly chopped (I used piquillo peppers packed in water)
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 pound pasta (I used Barilotti, but any short pasta will work)
7-8 basil leaves, chopped
2 tablespoons Parmesan cheese (more for garnish)
Salt and pepper to taste
Begin by cooking pasta according to package instructions; drain pasta well. In a large skillet, heat the olive oil over medium heat and add the onion and garlic; season with salt and pepper. Sauté for about 3-4 minutes until soft. Add the piquillo peppers and cook for another 2-3 minutes. Place the onion, garlic and pepper mixture plus 1 tablespoons Parmesan cheese in a food processor; blend until smooth. Place the red pepper sauce back in the same large skillet and turn off the heat. Transfer cooked pasta to the large skillet and toss with red pepper sauce to evenly coat. Stir in the basil and 1 tablespoon Parmesan cheese. Garnish with additional Parmesan cheese, if desired.
Yummy!!!! Since I could eat pasta every day of the week, this will be a dish made OFTEN:))))
Thank you, Rach
LOVE surprises ???????????