Prep Time:
15 minutes
Cook Time:
15 minutes
Serving Size:
Ingredients
1 lb linguine
1 cup red bell peppers, cut 1" x 1"
1 cup yellow bell peppers, cut 1" x 1"
1 cup plum tomatoes, seeds and jelly removed, cut 1" x 1"
4 medium garlic cloves, peeled and finely chopped
4 Tbsp fresh basil, finely chopped
3 Tbsp extra virgin olive oil
1/2 cup(s) Parmesan cheese, freshly grated
Ingredients
2 lbs linguine
2 cups red bell peppers, cut 1" x 1"
2 cups yellow bell peppers, cut 1" x 1"
2 cups plum tomatoes, seeds and jelly removed, cut 1" x 1"
8 medium garlic cloves, peeled and finely chopped
8 Tbsp fresh basil, finely chopped
6 Tbsp extra virgin olive oil
1 cup Parmesan cheese, freshly grated
Ingredients
3 lbs linguine
3 cups red bell peppers, cut 1" x 1"
3 cups yellow bell peppers, cut 1" x 1"
3 cups plum tomatoes, seeds and jelly removed, cut 1" x 1"
12 medium garlic cloves, peeled and finely chopped
12 Tbsp fresh basil, finely chopped
9 Tbsp extra virgin olive oil
1 1/2 cups Parmesan cheese, freshly grated
Procedures
- PREHEAT heavy skillet over medium heat; add olive oil and sauté garlic until just white. Add all ingredients (except pasta and Parmesan cheese) and sauté, stirring constantly until peppers are crisp tender.
- COOK pasta according to package directions.
- ADD pasta and Parmesan cheese to sauté pan; stir to blend well with vegetables. Add salt and fresh ground pepper to taste.
- TRANSFER to large serving platter. Serve immediately.