Pasta with Roasted Red Pepper Tomato Sauce

Pasta with Roasted Red Pepper Tomato Sauce
  • 2 Tablespoon(s) olive oil
  • 1 Cup(s) chopped onion
  • 1 large clove garlic, minced
  • 2½ Cup(s) (28 oz-can) whole tomatoes, drained and chopped
  • 1 jar (7 oz.) roaster red pepper, drained and sliced into stri
  • ¾ Cup(s) chicken broth
  • 1 Teaspoon(s) each dried basil and oregano leaves
  • 8 Cup(s) (16 oz) bow ties uncooked
  • 2 Tablespoon(s) freshly grated parmesan or romano cheese
  1. In a large skillet over medium heat, heat oil; add onion and garlic. Cook 5 minutes or until tender stirring fequently. Add tomatoes, red pepper, broth and seasonings. Heat to boiling; reduce heat. Simmer 10 minutes, uncovered. Meanwhile, cook pasta according to package directions; drain. In food processor blender, process on-half tomato mixture until smooth; return to skillet ewith reamining sauce. Heat to boiling; reduce heat simmer 2 minutes. Toss hot pasta and sacue sprinkle with parmesan cheese.