I’m not sure how June-ish this recipe is but, here you go. It has ziti, which I do know about, have seen red peppers in the store, and know what walnuts are (but didn’t know they existed in sauce form.) That said, this should be a pretty good dinner for the family, so enjoy!
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 2 jarred roasted red peppers chopped
- 1 (14.5-ounce) can crushed tomatoes
- 2 tablespoons chopped fresh flat-leaf parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 1 pound penne
- 1⁄2 cup lightly toasted walnut pieces, ground or finely minced
In a skillet, heat the oil over medium heat. Add the onion and garlic, cover, and cook until softened, 5 minutes. Stir in the basil and oregano. Remove from heat and set aside.
In a blender or food processor, process the bell peppers until smooth. Add the onion and garlic mixture and process until smooth. Add the tomatoes, parsley, salt, and black pepper and process until well blended. Set aside.
In a large pot of boiling salted water, cook the penne over medium-high heat, stirring occasionally, until al dente, about 10 minutes. Drain well and transfer to a large serving bowl. Add the sauce and toss gently to combine. Sprinkle with walnuts and serve immediately… Makes 4 servings
