Recipe - Roasted-Pepper-Tomato Sauce

12 ounce Linguine
2 tablespoon Extra virgin olive oil
1 lg Onion, chopped
1 Jar (7 oz) roasted red
peppers, minced
2 Cloves garlic, finely
chopped
1 Dried chili pepper
12 Fresh plum tomatoes,
stemmed/chopped **OR**
1 cn (28 oz) whole tomatoes,
drained/chopped
1 teaspoon Salt
One half teaspoon Freshly ground black pepper
12 Fresh basil leaves, chopped
Parmesan or Romano cheese,
grated

Cook linguine in large pot of boiling water according to package
directions.

Meanwhile, heat oil in mediumsize skillet over mediumhigh heat. Add
onion; cook until softened, about 2 minutes. Add red peppers, garlic, chili
pepper and tomatoes; cook, uncovered, until bubbling vigorously, about 4
minutes. Stir in salt, pepper and basil; cook 1 minute. Remove chili
pepper.

Drain pasta; toss with sauce in large serving bowl. Sprinkle with cheese if
desired.

Recipe by: Family Circle 4/22/97 Posted to MCRecipe Digest V1 #623 by
The Taillons taillon@access.mountain.net on May 29, 1997