In this grown-up version of a childhood favorite, sun dried tomatoes preserved in olive oil replace the classic marinara. When blended with a generous amount of roasted red pepper, cheese, and just a touch of mayonnaise, this sauce brings a sophisticated touch to the family table.
The pureed spread, on its own, is delicious on crispy garlic bread, I've been told. I enjoy mine tossed with gluten-free noodles, heaps of fresh Parmesan and an extra spoonful of sun dried tomatoes.
Sun Dried Tomato and Roasted Red Pepper Pasta
makes 8 portions
1 lb penne pasta, boiled
1/4 cup Parmesan cheese
1/4 cup mayonnaise
1/4 cup of sun dried tomatoes, with oil
8 oz. jar of roasted red peppers
1/4 teaspoon ground black pepper
1/4 teaspoon kosher or sea salt
1 T sundried tomato
1 T parmesan
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*.
2. While the pasta cooks, pulse the mayonnaise and Parmesan cheese together. Add the sun dried tomatoes, with their oil, and pulse until a slightly flecked paste forms.
3. Drain the 8 oz. jar of red peppers. Add the peppers to the food processor with the salt and pepper and pulse until smooth.
4. Drain the pasta in a colander and give it a shake to get all the excess moisture out.
5. Toss the sauce with the hot pasta. Spoon into 6 bowls. If desired, top with a spoonful of sun dried tomato and cheese for a decadent touch.