Pasta And Fresh Tomato Sauce With Roasted Red Peppers, Toasted Garlic, And Paprika

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

3 tablespoons extra-virgin olive oil
4 garlic cloves, sliced thin
2 teaspoons paprika
2 teaspoons minced fresh thyme or 1⁄2 teaspoon dried
3 pounds tomatoes, cored, peeled, seeded, and cut into 1⁄2-inch pieces
1⁄2 cup jarred roasted red peppers, rinsed, patted dry, and chopped coarse
1 pound orecchiette or campanelle
Salt
1⁄8 teaspoon pepper
Sugar
2 ounces Manchego cheese, grated (1 cup)

Instructions

  1. Heat 2 tablespoons oil and garlic in 12-inch skillet over medium-high heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in paprika and thyme and cook until fragrant, about 30 seconds. Stir in tomatoes and cook for 5 minutes. Stir in red peppers and continue to cook until tomato pieces lose their shape and form chunky sauce, about 5 minutes longer.
  2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot.
  3. Stir 1⁄4 teaspoon salt and pepper into sauce and season with sugar to taste. Add sauce and remaining 1 tablespoon oil to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve, passing Manchego separately.

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