Linguine With Roasted Red Peppers Tomatoes Toasted Breadc Recipes

ROASTED RED PEPPER & TOMATO SAUCE OVER LINGUINE

Steps:

• Heat oil in a heavy bottom pan.
• Add the onion, garlic, celery, and mushrooms. Saute till onions are translucent.
• Add rest of sauce ingredients. Simmer gently for 30-60 minutes.
• Cover and keep warm.
• Bring a large pot of water to a boil. Add 1/4 teaspoon salt. Add the pasta and cook until al dente. Drain the pasta in a colander.
• If serving immediately, it is not necessary to rinse the pasta. Transfer the pasta to warmed plates. Top with the Roasted Red Pepper Sauce, garnish with the fresh herbs & grated cheese, and serve immediately.

LINGUINE WITH ROASTED RED PEPPERS, TOMATOES & TOASTED BREADC

Steps:

• Bring a large pot of well-salted water to a boil over high heat.
• Meanwhile, coarsely chop the garlic. Sprinkle it with 1/2 teaspoons salt and using the flat side of a chef's knife mash it to a paste.
• In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the capers, and the pepper flakes.
• Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt.
• Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta in a colander. Add the hot pasta to the red pepper mixture, toss to combine, and add just enough of the reserved pasta water to moisten (you won't need it all). Add the cheese, toss well, and season to taste with salt. Serve topped with the breadcrumbs and additional cheese.