Recipe: Roasted Red Pepper Pasta Sauce (food processor)
Misc.ROASTED RED PEPPER PASTA SAUCE
1 (101/2 oz) jar roasted red peppers, drained
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano leaves (or 1 tbsp chopped fresh oregano)
salt and freshly ground pepper
In a food processor, puree red peppers. Set aside.
Heat oil in a non-stick skillet over medium heat. Add garlic and oregano. Cook, stirring, for 30 seconds.
Add pepper puree. Reduce heat and cook slowly for two minutes. Season with salt and pepper to taste.
Store in refrigerator for one week, or freeze for longer storage. Serve sauce over cooked pasta.
As a final touch, you can sprinkle the cooked sauce and pasta with some grated Parmigiano-Peggiano cheese at serving time.
Adapted from source: 250 Best 4-Ingredient Recipes by Margaret Howard
1 (101/2 oz) jar roasted red peppers, drained
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano leaves (or 1 tbsp chopped fresh oregano)
salt and freshly ground pepper
In a food processor, puree red peppers. Set aside.
Heat oil in a non-stick skillet over medium heat. Add garlic and oregano. Cook, stirring, for 30 seconds.
Add pepper puree. Reduce heat and cook slowly for two minutes. Season with salt and pepper to taste.
Store in refrigerator for one week, or freeze for longer storage. Serve sauce over cooked pasta.
As a final touch, you can sprinkle the cooked sauce and pasta with some grated Parmigiano-Peggiano cheese at serving time.
Adapted from source: 250 Best 4-Ingredient Recipes by Margaret Howard
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