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1 can /28 oz796 mLtomatoes
3/4 cup175 mLroasted red peppers, drained and patted dry
1 tbsp15 mLolive oil
2 clovesgarlic, peeled and whole
1/4 tsp1 mLhot red pepper flakes (optional)
1 cup250 mLCarnation® 2% Evaporated Partly Skimmed Milk
Salt and pepper to taste
3/4 lb340 gshort pasta (penne, fusilli or farfalle)
1/4 cup250 mLchopped fresh basil (optional)
1 : Puree tomatoes and roasted peppers in blender, food processor or with immersion blender. Reserve.
2 : Heat olive oil in a large deep skillet on medium heat. Add garlic and red pepper flakes. Cook gently for 1-2 minutes until fragrant. Add pureed tomatoes and roasted peppers. Bring to a boil on medium-high heat. Lower temperature and simmer for 15 minutes, until starting to thicken. Remove garlic cloves. Add Carnation 2% Evaporated Milk and cook for an additional 5 minutes. Taste and adjust seasonings if necessary.
3 : Meanwhile, cook pasta according to package
4 : Add pasta and basil to sauce in skillet. Toss over very low heat to combine. Serve immediately.
Sprinkle with Parmesan cheese.
For a different idea try using other pastas such as gnocchi, tortellini or ravioli.
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