Red Pepper Pasta Sauce

• 1/4 cup extra-virgin olive oil
• 1 large Spanish onion, coarsely chopped
• 3 large red peppers, cored, cut into medium-size pieces
• 2 to 3 cloves garlic, finely chopped
• 12 ounces tomato paste
• 1 tablespoon balsamic vinegar
• 23 cup water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 13 cup chopped Italian parsley
• Salt and freshly ground pepper to taste
• 1/4 teaspoon red pepper flakes

1. Heat olive oil in heavy saucepan over moderate heat.
2. Add onion and cook until soft and golden, stirring occasionally, about 15 minutes.
3. Add peppers.
4. Cover pan, reduce heat to low, cook 15 minutes, stirring occasionally until peppers are soft.
5. Add remaining ingredients and stir until blended.
6. Cook, covered, for 10 to 15 minutes on low heat, stirring frequently.
7. Remove from heat and allow to cool slightly.
8. Pulse in food processor several times in batches until sauce is coarse.
9. Do not puree.
10. Serve over pasta.

extravirgin olive oil, spanish onion, red peppers, garlic, tomato, balsamic vinegar, water, oregano, basil, italian parsley, salt, red pepper

Taken from cooking.nytimes.com/recipes/3551 (may not work)