Red Pepper Pasta
Serve with a crisp green side salad!
Servings: 4
 2 - 12 ozs jars, roasted red sweet pepper, drained;4 cloves garlic, minced;
 2 tspns extra virgin olive oil;1 c. water;
2/3 c. snipped fresh basil;1/2 c. tomato paste;
2 tblspns red wine vinegar;8 ozs penne or farfalle pasta;
 Fresh grated Parmesan cheese (optional);
Sauté garlic in olive oil in nonstick skillet over medium - high heat, stirring until light golden brown about 3 - 4 mins.
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 to saucepan.
Cook and stir sauce over medium heat until heated through.
Serve sauce over hot cooked pasta.
Sprinkle with fresh grated Parmesan cheese if desired.