For an easy, satisfying weeknight meal, try linguine tossed with a roasted red pepper sauce made from jarred peppers. Add a few capers for brightness, serve with a simple salad, and you’ll have a flavorful dinner ready in about 30 minutes.
Linguine with Roasted Red Pepper Sauce
By Lynne Webb
This roasted red pepper sauce is a refreshing alternative to marinara and comes together quickly from pantry ingredients.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Ingredients
- 10 ounces linguine
- 1 jar, 12-ounce 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
- 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 red peppers in a food processor or blender and set aside.
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent, 2 to 3 minutes. Add the garlic and cook another 1 to 2 minutes until it turns pale gold—avoid browning.
- Stir in the roasted red pepper purée and cook, stirring, until heated through. Add the half-and-half or cream and cook about 1 minute more. Stir in the capers and season with salt and freshly ground black pepper. Reduce heat to low to keep the sauce warm.
- Cook the linguine according to package directions. Drain, return to the pot or a serving bowl, and toss with the sauce until well coated.
- Serve immediately, garnished with chopped fresh parsley.
Notes
Recipe Notes:
If you prefer not to use capers, substitute 1/4 cup frozen petite peas. Add them to the pan before the half-and-half so they have a minute or two to cook through.