Sun dried tomatoes add a complex, smoky flavor to any pasta sauce. By mixing them with roasted red peppers, this fifteen minute dish tastes like it was slow simmered over your stove top for hours.
With only four ingredients in the sauce, this dish is deceptively simple. Don't be fooled- the flavor packs a punch and a bright, rich color. The mayonnaise contributes the creamy texture, and the rich marinated oils from the tomatoes and red peppers add flavor without extra ingredients.
It’s sure to be a hit with the pasta lovers in your family. Try the sauce as a base for simmered seafood or as a dipping sauce for bruschetta as well.
Sun Dried Tomato and Roasted Red Pepper Pasta
1 lb penne pasta (gluten-free if desired)
1/4 cup Parmesan cheese, grated
1/4 cup mayonnaise
1/4 cup of sun dried tomatoes in oil
8 oz. jar of roasted red peppers in canning liquid
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
¼ c Parmesan cheese, grated
¼ c T fresh basil, minced
1. Bring a 5 quart pan of water to a rolling boil. Liberally salt the water and add the pasta. Cook the pasta until al dente. Drain but do not rinse. Set aside.
2. While the pasta cooks, add the Parmesan cheese; mayonnaise; sundried tomatoes in oil; and jar of roasted red peppers in liquid to a blender. Pulse until smooth and thick.
3. Toss the sauce with the hot pasta. Spoon into bowls. Garnish with Parmesan and basil and serve hot.