Roasted Peppers and Garlic Fettucine

Prep. and cook time: 1 hour

Ingredients

• 1/2 cup olive oil
  
• 15 garlic cloves, quartered
  
• 1 red onion, chopped
  
• 3 roasted red peppers, skin removed and sliced*
• 1/2 cup sundried tomatoes, chopped
  
• 1 cup red wine
• hot pepper flakes, to taste
• 400 g fettucine or other long pasta
• 1/3 cup parsley, chopped
  
• ricota or grated parmesan cheese
  
• salt and peper

Directions

1. *To roast red peppers: pre-heat oven to 350 degrees F. Rub peppers with olive oil and place on a backing sheet. Roast for about 30 minutes, turning the peppers twice during cooking. When roasted, place peppers in a bowl and cover for 10 minutes (this will help remove the skin). Slice.
   
2. In a large pan, heat olive oil at medium-low heat. Add garlic cloves and toss for about 5 minutes, until they have absorbed the oil and are golden and tender. Becareful not to burn the garlic! Remove garlic from pan and reserve.
   
3. In the same large pan, add the onion. Saute for about 5 minutes.
4. Then stir in roasted peppers and sundried tomatoes, cooking for about 2 minutes, until all flavors have blended.
5. Add the wine, hot pepper flakes, and salt. Simmer for 8 more minutes.
6. When sauce is ready, stir in chopped parsley.
   
7. Meanwhile, cook fettucine in salted boiling water until al dente.
8. Add roasted pepper sauce and reserved garlic to fettucine and mix delicately.
9. Serve with either ricota or parmesan.

Recipe taken from Pasta et cetera from Josee Di Statio