For a simple, satisfying meal straight from the pantry, cook up some linguine with a roasted red pepper sauce made from jarred peppers. Toss in a sprinkling of capers and serve along with a tossed salad and you'll have a delicious meal that won't keep you in the kitchen all night.
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Linguine with Roasted Red Pepper Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Description
This easy, roasted red pepper sauce is a nice switch from standard marinara and is quick to whip up using just a few ingredients from your pantry.
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Pin ItIngredients
- 10 ounces linguine
- 1 jar (12-ounces) sweet roasted red peppers, drained
- 1/4 cup olive oil
- 1/2 cup onion, chopped
- 2 to 3 cloves garlic, very finely chopped
- 2 tablespoons half-and-half or cream
- 2 to 4 tablespoons capers, drained (see notes)
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil for the linguine.
- Purée the roasted peppers in a food processor or blender and set aside.
- Heat the olive oil in a large pan over medium heat. Add the onion and sauté until soft and translucent, 2 to 3 minutes. Add the garlic and continue cooking until pale gold in color, 1 to 2 minutes longer (do not brown).
- Add the red pepper purée and continue cooking, stirring constantly until heated through. Stir in the half-and-half and continue cooking about 1 minute more. Add the capers and season to taste with salt and pepper. Reduce the heat to low to keep warm.
- Cook and drain the pasta according to package directions. Add the sauce and toss to combine.
- To serve, plate individual servings and garnish with the chopped fresh parsley. Serve immediately.
Recipe Notes:
If you don't care for capers, substitute 1/4 cup frozen petite peas. Just add them before you add the half-and-half to give them an extra minute or two to cook.
- Category: Main Dishes
Laurie says
Bland. Will not make again.
★★
Lynne Webb says
Hi Laurie,
I’m sorry you didn’t care for the recipe. The intensity of flavor in jarred peppers can certainly vary and that would definitely affect the final outcome of the dish. I almost always use Cento brand and find them to be pretty tasty with a nice blend of sweet and smoky flavor.