BOW TIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE

Bow Tie Pasta With Tomato and Roasted Red Pepper Sauce image

Provided by Bread n Butter

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
3 large garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/3 cup sun-dried tomato packed in oil, drained and roughly chopped
1/2 cup roasted red pepper, roughly chopped
1 (28 ounce) can plum tomatoes
1 teaspoon sugar
1 teaspoon kosher salt, plus more to season
fresh ground black pepper
1/2 cup fresh basil, torn
1/2 cup fresh parsley, coarsley chopped
12 ounces farfalle pasta
1 tablespoon balsamic vinegar
1/4 cup parmesan cheese, grated (optional)

Steps:

Heat the olive oil in a large skillet over medium heat.
Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute.
Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste.
Bring to a boil over high heat, then reduce to a simmer.
Cook, uncovered, until thickened, about 10 minutes.
Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.
Meanwhile, bring a large pot of cold water to a boil over high heat.
Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente.
Drain, saving about 1/2 cup of the pasta water.
Before serving, add the vinegar to the sauce.
Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed.
Season with salt and pepper, to taste.
Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.