As I mentioned, definitely roast the peppers yourself rather than buying jarred. A good quality Pecorino Romano cheese will make this recipe shine. Definitely, as the recipe suggests, add salt to your pasta water. The difference is night and day. Figure about one tablespoon per gallon of water. I prefer kosher sea salt for all of my cooking. I added a second clove of garlic. Garlic is another of those ingredients I adore. I’d eat it with ice cream if I thought it would work. Bon appetit!
1 box BARILLA Whole Grain Linguine 2 tablespoons 1/4 each onion, chopped 1 clove garlic, chopped 1 tablespoon fresh parsley, chopped 2 each roasted red bell peppers, sliced thin 1 teaspoon lemon juice 1/4 cup water 1 cup Pecorino Romano cheese, freshly shredded to taste salt to taste freshly ground black pepper
BRING a large salted pot of water to a boil. SAUTÉ garlic in olive oil iIn a large skillet over medium heat. ADD onions and continuing cooking until the onions appear translucent. ADD chopped garlic and sauté for 2 minutes over medium heat. ADD roasted red peppers, lemon juice and water; bring to a simmer. Season with salt and pepper. COOK Whole Grain Linguine according to the package directions. Meanwhile, TRANSFER sauce mixture to a blender and blend until smooth; pour back into skillet and bring to a simmer. DRAIN Whole Grain Linguine and toss with sauce. Sprinkle cheese on top and allow to melt before serving