Pasta with sweet pepper sauce

[BensMom]

I made this last night and everyone liked it. I like that it's different than anything else I make. All my other pasta dishes either have a tomato based sauce or a cream sauce. This is completely different and it's lighter.

I used probably 3/4lb pasta and roughly 1.5 of everything for the sauce. I served it in one big serving bowl with ricotta cheese on the side to dollop on top. I didn't bother looking for the Burrata cheese. It's a pain to broil and peel the peppers. I think I'd do that ahead of time next time.

http://www.myrecipes.com/recipe/linguine-sweet-pepper-sauce


Ingredients

8 ounces uncooked linguine
1 pound red bell peppers, halved and seeded
1 pound yellow bell peppers, halved and seeded
3 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup small basil leaves
1 (4-ounce) ball Burrata cheese



Step 1
Preheat broiler to high.

Step 2
Cook pasta according to package directions until al dente, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.

Step 3
While pasta cooks, place bell peppers, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap peppers in foil. Let stand 10 minutes; peel. Set aside half of 1 of each color bell pepper. Puree remaining peppers in a food processor.

Step 4
Heat a large skillet over medium-low heat. Add oil to pan; swirl. Add garlic; cook 2 minutes or until fragrant and soft, stirring occasionally. Add reserved 1/4 cup cooking liquid, pureed bell pepper, salt, and black pepper; stir with a whisk. Simmer 5 minutes or until thickened. Add pasta; cook 1 minute, tossing to combine.

Step 5
Thinly slice reserved bell pepper. Place about 1 cup pasta mixture in each of 4 bowls; top each serving with sliced bell peppers, 1 tablespoon basil, and 1 ounce cheese. Serve immediately.

[hezzier]

Sounds delicious