Roasted Red Pepper Pasta

Ingredients

• Red peppers

  Sweet, cooked, boiled, drained, with salt

  4 cup, chopped or 736g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Salt

  Table

  1 dash or 0.4g

• Garlic

  Raw

  4 cloves, minced or 12g

• Sage

  Spices, ground

  1 tbsp or 2g

• Anchovy

  Fish, european, canned in oil, drained solids

  4 anchovies or 16g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Red wine

  Alcoholic beverage, table

  12 fl oz or 353g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Parmesan cheese

  Grated

  1 oz or 28g

• Linguine

  Meijer

  12 oz or 342g

Directions

1. Drain and soak red peppers in water for 10-15 minutes. Drain once more and set aside.
2. Heat the olive oil in a pot over medium-high heat. Add the chopped onion and sauté, stirring from time to time, until it is wilted and translucent, about 3 minutes. Sprinkle some salt over the onions as they cook.
3. Add the garlic and sage, mix well, and sauté another minute. Mix in the anchovies, smashing them up, and cook for 1 more minute. Stir in the tomato paste and cook for 2-3 minutes, stirring often, until the paste begins to turn a brick red.
4. Add the red wine and stir well. Turn the heat up to high and let this boil down by half. Stir in the roasted red peppers and turn the heat back down to medium. Let simmer for 10-20 minutes until peppers are cooked through and soft.
5. Purée the sauce in a blender. You might need to do this in batches, because you don’t want to fill your blender more than 2/3 up at one time. Purée the sauce, starting with the machine on low for 1-2 minutes to break up the big pieces. Turn off the blender and scrape the sides down. Turn it on again, and starting at the low setting, bring it up to its highest setting. Purée for at least a minute, until smooth.
6. Return the sauce to the pan and heat to medium-low. Taste for salt and add some if needed. Add the cayenne and paprika.
7. Meanwhile, prepare pasta according to package directions.
8. To serve, drain the cooked pasta and put it into a large bowl. Ladle some sauce over the pasta and mix with tongs to combine. You want to coat all the noodles evenly. Divide into servings. Garnish with some grated cheese and minced fresh sage.

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