Roasted Red Pepper & Tomato Sauce Over Linguine

• Sauce ingredients
• 1 tablespoon extra virgin olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 stalk celery, finely minced
• 16 ounces fresh mushrooms, sliced
• 56 ounces crushed tomatoes
• 14 ounces prepared roasted red peppers, rinsed and pureed
• 1/4 teaspoon black pepper
• 1/8 teaspoon crushed red pepper flakes (optional)
• 1/2 tablespoon garlic powder
• 1/4 tablespoon dried oregano
• 1/4 tablespoon dried parsley
• 1/4 tablespoon dried marjoram
• 1/4 tablespoon dried basil
• 1/4 teaspoon salt
• 1/2 cup port wine (optional)
• Pasta
• 1/4 teaspoon salt
• 16 ounces dried linguine
• Garnish
• 1/4 cup grated parmesan cheese, for garnish
• 2 sprigs fresh parsley, chopped
• 4 fresh basil leaves, chopped

1. Heat oil in a heavy bottom pan.
2. Add the onion, garlic, celery, and mushrooms. Saute till onions are translucent.
3. Add rest of sauce ingredients. Simmer gently for 30-60 minutes.
4. Cover and keep warm.
5. Bring a large pot of water to a boil. Add 1/4 teaspoon salt. Add the pasta and cook until al dente. Drain the pasta in a colander.
6. If serving immediately, it is not necessary to rinse the pasta. Transfer the pasta to warmed plates. Top with the Roasted Red Pepper Sauce, garnish with the fresh herbs & grated cheese, and serve immediately.

extra virgin olive oil, onion, garlic, celery, mushrooms, tomatoes, red peppers, black pepper, red pepper, garlic, oregano, parsley, marjoram, basil, salt, port wine, pasta, salt, linguine, parmesan cheese, parsley, fresh basil

Taken from www.food.com/recipe/roasted-red-pepper-tomato-sauce-over-linguine-152310 (may not work)