Ingredients
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1 (12 oz) jar roasted red peppers in oil
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1 cup diced onion
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1 tbsp minced garlic
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1 (15 oz) can tomato sauce
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1 (16 oz) pkg fresh pappardelle
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1 cup sliced black olives
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1 cup crumbled goat cheese
Steps
1
In the bowl of a food processor, set the roasted red peppers and oil, reserving 2 tbsp oil separately. Pulse peppers into a purée. Meanwhile, in a heavy-bottomed pan, heat reserved oil and fry the onion and garlic for 1 min. Add the tomato sauce and puréed peppers. Bring to a boil, then reduce to a simmer.
2
While sauce simmers, prepare pappardelle according to package directions, until al dente. Drain.
3
Toss pasta with roasted red pepper sauce, sliced olives, and goat cheese. Divide among 6 bowls and serve.
Tips
Garnish with fresh parsley.
