2 - 12 ounce
jars, roasted red sweet pepper, drained
4 cloves garlic, minced
2 teaspoons extra virgin olive oil
1 cup water
2/3 cup snipped fresh basil
1/2 cup tomato paste
2 tablespoons red wine vinegar
8 ounces penne or farfalle pasta
Fresh grated Parmesan cheese (optional)
Sauté garlic in olive oil in non stick skillet over medium - high
heat, stirring until light golden brown (about 3 - 4 minutes).
Place 1/2 of drained peppers and 1/2 of garlic in a blender container
or food processor bowl. Cover and blend or process until nearly smooth.
Add half each of water, basil, tomato paste and vinegar. Cover and blend
or process with pulses until basil is just chopped and mixture is nearly
smooth. Transfer pepper mixture to a 2 quart saucepan. Repeat with remaining
garlic, peppers, water, basil, tomato paste and vinegar. Transfer all
Cook and stir sauce over medium heat until heated through. Serve sauce
over hot cooked pasta. Sprinkle with fresh grated Parmesan cheese if desired.