Linguine with Triple-Pepper Sauce

Sometimes you have little time and less money, so a simple, meatless pasta dish is in order. This was also appreciated by the whole family. I got the recipe from a little booklet put out by Bon Appetit (free with a subscription!) called "Fast and Easy." Yes and yes.

Linguine with Triple-Red Pepper Sauce

Serves 4, but not very generously

About 1/2 lb. linguine

2 T. olive oil

1 large red pepper, diced

1 small onion, sliced (optional)

2 cloves garlic, minced

1/2 t. crushed red pepper flakes ("pizza pepper")

Salt and pepper

1 7-oz. jar roasted red peppers, drained and diced (if they're packed in olive oil, use it for sautéeing)

1/4 c. chopped parsley

Grated Parmesan

Before you do anything, put your (well salted) pasta water on to boil. Put a glass measuring cup next to the pasta pot to remind yourself that you'll want some pasta water later. In a medium sauté pan, heat the olive oil over medium high heat. Sauté the pepper and onion until they are both soft, then add the garlic, red pepper flakes, and salt and pepper to taste. Sauté that for about a minute, and then add the roasted peppers. Let that simmer for about 5 minutes or until the pasta is cooked. Add the parsley, and then scoop out about half a cup of pasta water and add that to the sauce. With a giant slotted spoon or tongs, pull the pasta out of the water and straight into the pan with the sauce. Stir that around, adding more pasta water if the mixture seems dry. Serve with grated Parmesan.