Pasta with Roasted Red Peppers Sauce

"Keep a jar of roasted red peppers on hand to make this vibrant sauce anytime - it's perfect as a dip for veggies and topping for fish and chicken, too !" - Woman's World

8 oz. Rotini or other pasta

1 cup drained roasted red peppers, from 12-oz. jar

1 tbs. olive oil

2 cloves garlic, minced

1 tsp. dried or 1 tsp. chopped fresh oregano

1/2 tsp. salt

1/4 tsp. cracked pepper

Grated Parmesan cheese, preferably Parmigiano-Reggiano and chopped fresh oregano, optional

• Cook pasta according to the package directions; drain. Meanwhile, in food processor, puree red peppers; reserve. Heat oil in nonstick skillet over medium heat. Add garlic and oregano. Cook, stirring, 30 seconds. 
• Add reserved pepper puree. Reduce heat and cook slowly for 2 minutes; season with salt and pepper. 
• Toss sauce with pasta. If desired sprinkle with cheese and chopped fresh oregano just before serving.