Instructions: Bring 8 cups water to a boil in a large saucepan. Meanwhile, prepare the sauce. For the Red Pepper Sauce: Place the red pepper pieces in a saucepan with 1/2 cup water. Bring to a boil, cover, and boil gently for 10 minutes. Push the peppers and their cooking liquid through a food mill fitted with a fine screen. (You should have 1+3/4 cups.) Crush the garlic with the flat side of a knife, chop it into a fine puree, and add it to the red pepper mixture with the 3/4 teaspoon black pepper, and 3 tablespoons olive oil. Stir well with a whisk and set aside in the pan. Add the linguini to the boiling water and cook it for about 8 minutes, until tender but still firm. Meanwhile, heat the 1 tablespoon of olive oil in a skillet.

When it is hot, add the onion and walnut pieces and saute over medium heat for about 2 minutes, until the onion begins to brown. Transfer the mixture to the bowl in which you will serve the linguini, and stir in the 1/2 teaspoon salt, 1/4 teaspoon black pepper, and parsley. Add 1/2 cup of the pasta-cooking liquid to the onions and walnuts in the bowl. Then drain the linguini in a colander. Place the drained linguini in the serving bowl and mix well. Bring the red pepper sauce to a boil and divide it among four large plates. Mound the linguini in the center of each plate, sprinkle with the cheese, if using, and serve immediately. Nutrional analysis per

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