Linguini with Bell Pepper Marinara

I found this really awesome cookbook last week called the Chopped Cookbook. If you’ve ever seen Chopped on Food Network, this book was written around that idea. Every recipe is written in a way to where 99% of all the ingredients are ones that you should already have in your fridge or pantry. Thus, one can find a recipe, take the ingredients out of their pantry, and make an amazing dish within an hour. I wanted a cookbook like this so I can find easy ways to cook more often in the week without too much of a hassle.

Tonight, I made a recipe out of this cookbook for a quick and easy pasta dish called Linguini with Bell Pepper Marinara. I will include the measurements that are originally given in the recipe, as well as the adjustments I made to fit my own palate.

Linguini with Bell Pepper Marinara

  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, chopped
  • 1 medium onion, chopped
  • Kosher salt and black pepper
  • 3 (12 oz) jars roasted red bell peppers, drained and chopped
  • 1 teaspoon dried oregano, crumbled
  • 3/4 cup grated Parmesan
  • 1.25 teaspoons sugar
  • 1 lb thin linguini
  • Basil leaves for serving
  1. Heat the oil in a medium skillet over medium heat. Add the garlic, onion, some salt and pepper. Cook, stirring occasionally, until a golden brown for about 10 minutes.
  2. Bring a large pt of salted water to a boil.
  3. Puree the peppers, oregano, and onion mixture in a blender until smooth. Return to the skillet, bring the heat down to a simmer, and let the sauce thicken for about 10 minutes.
  4. Stir in Parmesan and sugar, then season with salt and pepper.
  5. Add the pasta to the boiling water and cook according to the package directions. Drain the pasta and toss with the sauce.
  6. Divide pasta among serving bowls and top with Parmesan and basil.

IMG_2636

Notes:

  1. Following this recipe will yield 5-6 servings, so this is plenty for a family meal.
  2. Taste the sauce before you add in your pasta. Using the measurements given in this recipe, I found that the sauce still had a taste that was reminiscent of the vinegar used to store the roasted bell peppers. I added about half a teaspoon of more sugar, a quarter cup more of Parmesan to the sauce, and added more salt and pepper. These additions helped round out the flavors in the sauce.

Let me know what you think about this recipe in the comments. Hope you enjoy!

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