BOW TIE PASTA WITH ROASTED RED PEPPERS

BOW TIE PASTA WITH ROASTED RED PEPPERS image

Yield 6 bowls

Number Of Ingredients 10

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1 pound farfalle
2 teaspoons extravirgin olive oil
1/2 cup finely chopped onion
1 (12 oz) bottle roasted red bell peppers, drained and coarsely chopped
2 teaspoons balsamic vinegar
1 cup half-and-half
1 tablespoontomato paste
1/8 teaspoon ground red pepper
1 cup (4 oz) freshly grated Parmigiano-Reggiano cheese
Thinly sliced fresh basil (optional)

Steps:

1. Cook the pasta according to package directions, omitting salt and fat. 2. Heat oil in a large skillet over medium heat. Add oinoi and cook 8 minutes or until tender, stirring frequently. Add bell pepper; cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar; cook 1 minute or until liquid evaporates. Remove from heat; cool 5 minutes. 3. Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan; cook over low heat until warm. Combine half-and-half and tomato paste in a small bowl, stirring with whisk. Stir tomato mixture into bell pepper mixture, stirring with a whixk until well combined. Stir in red pepper. 4. Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls; top each with about 1 1/2 tablespoons cheese. Garnish with basil, if desired.