Roasted Red Pepper & Tomato Sauce Over Linguine - cooking recipe

Ingredients

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

Preparation

Heat oil in a heavy bottom pan.
Add the onion, garlic, celery, and mushrooms. Saute till onions are translucent.
Add rest of sauce ingredients. Simmer gently for 30-60 minutes.
Cover and keep warm.
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.
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.