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Tuesday, January 06 2015

12    ounces   whole-wheat penne pasta
3    tablespoons   olive oil
1 1/2   cups   finely diced onion
3      garlic cloves, minced
1    26 ounce can  low-sodium crushed tomatoes
2    7 ounce jars  roasted red peppers, drained, rinsed and chopped
1    teaspoon   finely chopped oregano (or 1/2 teaspoon dried)
1      sprig fresh rosemary (or 1/4 teaspoon dried)
3/4   teaspoon   salt
1/4   teaspoon   black pepper
1/2   cup   lightly packed basil leaves, plus more for garnish
1/2   ounce   finely grated Parmigiano-Reggiano (about 6 tablespoons)
Cook pasta according to package directions; drain.
As pasta water comes to a boil, heat oil in a large heavy saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent and softened, 6 to 7 minutes. Add garlic and cook 1 minute more, stirring occasionally. Add tomatoes, peppers, oregano, rosemary, salt and pepper; bring to a boil, reduce heat and simmer until sauce is reduced slightly, about 15 minutes.
Remove sauce from heat, remove rosemary sprig (if using) and stir in basil. Transfer to a food processor and puree, leaving a few chunks if desired. Top pasta with sauce and Parmigiano-Reggiano and garnish with basil.

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email

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