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| 12 x ca. 30 g | Linguine |
| 2 Esslöffel | olive oil extra virgin |
| 1 gross | Onion chopped |
| 1 | Jar (7 oz) roasted red peppers, diced |
| 2 | Cloves Garlic finely chopped |
| 1 | Dried chili pepper |
| 12 | Fresh plum tomatoes, stemmed/chopped **Or** |
| 1 Dose | (28 oz) whole tomatoes, drained/chopped |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | black pepper freshly ground |
| 12 | basil leaves fresh, chopped |
| | Parmesan or Romano cheese, grated |
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Cook linguine in large pot of boiling water according to package directions.
Meanwhile, heat oil in medium-size skillet over medium-high heat. Add onion; cook until softened, about 2 minutes. Add red peppers, garlic, chili pepper and tomatoes; cook, uncovered, until bubbling vigorously, about 4 minutes. Stir in salt, pepper and basil; cook 1 minute. Remove chili pepper.
Drain pasta; toss with sauce in large serving bowl. Sprinkle with cheese if desired.
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