24 April 2009
Linguine with Roasted Tomato and Red Pepper Sauce
So sometimes I'll go on a kick of finding recipes to use up some of those ingredients. (Or else I'll try to freeze it. All the nuts and some of the grains are in the freezer.) Today was "Finish the jar of roasted red peppers" day.
The easiest recipe to hand (besides just eating them straight from the jar) was another Cat Cora recipe, this one for roasted tomato and red pepper sauce. The general gist of the recipe is to cook and blend together roasted red peppers with roasted cherry tomatoes, some garlic, chicken stock, salt and pepper. You can finish it with cream, but we had no cream in the fridge and the only dairy I had (skim milk) was expired, so I gave that bit a miss.
I think this is the most disappointing of the Cora recipes that I've tried, but that's mainly because my sauce wasn't quite as saucy as I'd have liked. That's probably because I didn't have enough red peppers but didn't add more tomatoes or use less broth to compensate. It was tasty, but I wasn't so in love with it that I've got plans to make it again or even vague inklings of making it again. It was easy and flavourful enough, but I'd have been as happy eating a sauce from a jar. (Not that I need another one in the fridge.)