3/4 lb dried fettuccine
1 jar (14 1/2 oz)
1 roasted red peppers,
1 can (14 1/2 oz)
1 pasta-ready tomatoes
5 medium garlic clove(s)
1 salt and pepper
1. Cook the fettuccine in a large pot of boiling, salted water until tender but still firm, 8-9 min. Drain well.
2. Meanwhile, combine the roasted peppers and tomatoes with their juice in a blender or food processor. Remove the colored zest from the orange with a zester or vegetable peeler and add it to the peppers and tomatoes. Cut the orange in half crosswise and squeeze its juice into the blender. Crush the garlic through a press into the blender.
3. Puree all the ingredients in the blender until smooth. Transfer to a medium saucepan, cover and bring to a boil over medium-high heat. Reduce the heat to medium and simmer about 8 min, until the sauce has thickened slightly and the flavors are combined. Season to taste with salt and pepper.
4. Toss the fettuccine with the sauce and serve hot.
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