8 cups water
Red Pepper Sauce:
1 ? pounds large red bell peppers, seeded and cut into 1-inch pieces
? cup water
5 cloves garlic, peeled
� teaspoon salt
� teaspoon freshly ground black pepper
3 tablespoons virgin olive oil
12 ounces linguine
1 tablespoon virgin olive oil
1 medium onion, peeled and chopped
? cup walnut pieces
? teaspoon salt
� teaspoon freshly ground black pepper
2 tablespoon coarsely chopped fresh parsley
2 to 3 tablespoons grated parmesan cheese, if desired


1. Bring the 8 cups of water to a boil in a large saucepan.
2. Make the sauce: In a large saucepan, bring the red pepper pieces and ? cup water to a boil, cover, and cook gently for 10 minutes. Pass the peppers and their cooking liquid through a food mill fitted with a fine screen; you should have 1 � cups.
3. Crush the garlic with the flat side of a knife, chop it to a fine puree, and whisk it into the red pepper mixture with the salt, pepper, and olive oil. Set aside.
4. Make the pasta sauce: Heat the olive oil in a skillet over medium heat. Add the onion and walnut pieces, and saut� for about 2 minutes, until the onion begins to turn brown.
5. Transfer the mixture to a large serving bowl and stir in the salt, black pepper, and parsley.
6. Add ? cup of the pasta-cooking liquid to the onions and walnuts. Drain the linguine and toss it well with the onions and walnuts. Bring the red pepper sauce to a boil and divide it among 4 pasta bowls or plates. Mound some linguine in the center of each bowl, sprinkle with cheese, if desired, and serve immediately.

Jacques Pepin purees his simple red pepper sauce by passing it through a food mill, which strains out the skin. If you use a food processor, be sure to pas the sauce through a strainer before serving. The pasta is terrific served without the sauce, too.

Linguine with Walnuts and Red Pepper Sauce
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