Good morning! We are now firmly in September and I’m trying to remember all the good things that come with this month, such as being able to go on a 9 mile hike and not suffering a heat stroke. We were also able to bring our puppy with us, which made things very interesting and fun. She is now completely pooped out and seems to only have energy to eat, drink, and wag her tail. Watching her on the trail was great, her tail was going a mile a minute the entire time. After spending a day on the trails the last thing I wanted to do was cook some crazy elaborate dinner but food was needed. Which is when I resort to modifying something to a “Rachel Ray style” if you will. This is one such recipe, and at some point I’m sure I’ll also do the long version of this.
6 garlic cloves, peeled and chopped
1 1/4 cup roasted red pepper soup – I used Wegmanns Organic but this is up to you!
12oz can chopped tomatoes (no salt added if possible)
2 tbsp olive oil
1/4 tbsp dried chile flakes
1 lb linguine, cooked al dente
1. Heat the olive oil in pan over medium heat and cook the garlic for 7-10 minutes, until golden. Pour the garlic and olive oil into a food processor. Add the chile flakes and puree.
2. Pour the garlic mixture into a medium size pot and add the roasted red pepper soup. Heat for 5 minutes over medium heat. Add the tomatoes, turn heat to low, and cook for 15minutes. Season to taste!
3. Once the pasta has finished cooked drain it and mix well with the sauce. Feel free to top with some freshly grated Parmesan Cheese and Enjoy!
Nothing like a simple (lazy) dinner that can be done under 30minutes, perfect for a hectic weekday or weekend night.