Latest revision as of 19:56, 5 July 2012

Serves: 6

Active Time: 10 minutes

Total Time: 30 minutes

From: FC Quick and Easy

Ingredients

1 tbsp. olive oil

1/2 cup finely chopped onion

2 gloves garlic, minced

2 jars, 12 oz. each, roasted red peppers, drained and coarsely chopped

1 tbsp. chopped fresh thyme or 1 tsp. dried

1 cup broth

1/2 dry white wine

1/4 cup half & half

1 lb. linguine

1/4 tsp. salt

1/4 chopped fresh basil

Directions

Step 1

Heat oil in skillet. Add onion and garlic, saute until tender, 5 minutes. If too dry, add water, 2 tbsp. at a time. Stir in peppers and thyme, cook 5 minutes. Add broth and wine, simmer uncovered for 10 minutes.

Step 2

While the sauce simmers, cook linguine in large pot of lightly salted boiling water, about 10 minutes until tender but still firm. Drain pasta, keep warm.

Step 3

Working in batches, puree sauce, half & half and salt in blender. Toss with pasta and basil.