Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons extra-virgin olive oil (divided)
  • 1 large yellow onion (halved and thinly sliced)
  • 3 cloves garlic (roughly chopped)
  • 16 oz. jar roasted red peppers
  • 1/8 teaspoon crushed red pepper
  • 1/4 cup fresh basil leaves (packed)
  • kosher salt (to taste)
  • black pepper (to taste)
  • 8 oz. spaghetti  (see notes)
  • 4 oz. soft goat cheese (chevre) (crumbled, divided)
  • extra fresh basil (for garnish (optional))

Instruction

  • Cook pasta according to directions on package in very salty water, stopping cooking one minute before cooking time indicated on package for al dente.
  • Meanwhile, in a medium saucepan, sauté the onions in 2 tablespoons of the extra-virgin olive oil over medium heat, until softened and starting to turn brown and slightly caramelized (about 5 minutes).
  • Add the minced garlic and sauté until fragrant (about 30 seconds.)
  • Add the roasted red peppers (including the liquid from the jar), and basil leaves. Sauté until basil leaves have wilted (about 1 minute).
  • Using an immersion blender, blend the sauce together directly in the pot until desired texture is reached. I stopped blending just before it got super creamy, so some texture remained.
  • Add half of the crumbled goat cheese to the sauce and stir until melted. Season to taste with salt and pepper.
  • Transfer pasta directly from the cooking pot to the sauce, along with 1/4 cup of the pasta cooking water, and allow to finish cooking for the last minute or so in the sauce, stirring together to coat the spaghetti. Add more pasta water if the sauce looks dry.
  • Serve drizzled with remaining extra-virgin olive oil and remaining crumbled goat cheese. Garnish with chiffonade cut basil, and some fresh cracked black pepper, if desired.