Farfalle pasta in tomato sauce with roasted peppers

Ingredients:

• 340 g of bow-shaped pasta (farfalle)
• 1 tbsp. l. olive oil
• 3 large cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1/3 cup sun-dried tomatoes in oil, drained and chopped
• 0.5 cups coarsely chopped canned roasted sweet peppers
• 1 can (800 g) of canned plum tomatoes
• 1 teaspoon of sugar
• 1 teaspoon coarse salt + more to taste
• 1/2 cup loosely packed fresh basil leaves, torn into pieces
• 0.5 cup coarsely chopped fresh parsley leaves
• 1 tbsp balsamic vinegar
• 1/4 cup grated Parmesan (optional)

Preparation:

1. In a large skillet, heat the olive oil over medium heat. Add the garlic, red pepper flakes, sun-dried tomatoes, and baked peppers and cook until the garlic is fragrant, about 1 minute. Using your hands, mash the tomatoes into the pan; stir in their juices, sugar, 1 teaspoon salt, and black pepper to taste. Bring to a boil over high heat, then reduce the heat. Simmer, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and let it simmer for about 10 minutes to allow the flavors to meld.
2. Meanwhile, bring a large saucepan of water to a boil over high heat. Season generously with salt, add the pasta, and cook, stirring occasionally, until al dente. Drain, reserving about 1/2 cup of the water.
3. Before serving, add balsamic vinegar to the sauce. Add the pasta to the tomato sauce and toss. If necessary, thin the sauce with a little of the pasta cooking water. Season with salt and pepper to taste.
4. Divide the pasta among four warm plates. Serve with grated Parmesan cheese, if desired.