Pasta with Triple Red Sauce

• 1/2 cup sliced sun-dried tomatoes (not oil-cured)
• 12 ounces pasta, any long or short shape
• One 28-ounce jar natural, good-quality pasta sauce
• One 12-ounce jar roasted red peppers, drained and sliced into strips
• Grated fresh Parmesan cheese or Parmesan-style soy cheese for topping, optional

1. If the dried tomatoes you are using arent moist, soak them in hot water for about 10 minutes and drain.
2. Cook the pasta according to package directions and drain.
3. In a large saucepan, combine the pasta sauce, dried tomatoes, and red peppers.
4. Cook slowly, covered, until heated through.
5. Combine the cooked pasta and sauce in a serving container and toss well.
6. Serve, passing around the Parmesan cheese for topping, if desired.
7. Calories: 218
8. Total Fat: 5g
9. Protein: 8g
10. Carbohydrate: 37g
11. Cholesterol: 0mg
12. Sodium: 620mg

tomatoes, pasta, natural, red peppers, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/pasta-with-triple-red-sauce-372772 (may not work)