Pasta with Roasted Red Peppers

Submitted by: Cristen West Younts
Salty anchovies and sweet roasted peppers go great together, but if you’re not an anchovy fan, just skip them or substitute canned tuna.

Dietary guidance: v 

Tags: main · pasta ·

Ingredients

2 large bell peppers, any color,roasted, peeled and seeded with their juice
1 large tomato, chopped
1/4 cup extra virgin olive oil
1 cup Kalamata or Gaeta black olives, pitted, and coarsely chopped
1/4 cup chopped fresh flat-leaf Italian parsely
2-ounce can anchovies, drained and chopped
1 clove garlic, minced
1/2 teaspoon oregano
Salt and pepper to taste
1 pound pasta of your choice

Method

Cut the peppers into narrow strips.

In a large bowl, combine the peppers and their juice with the tomato, oil, olives, parsley, anchovies, garlic and oregano.

Add salt and pepper to taste (remember, anchovies & olives may be salty.)

Cook the pasta al dente and drain, reserving some of the cooking water.

Toss the pasta with the pepper mixture, adding a little of the reserved cooking water of the sauce seems dry.

Serve immediately. Makes 6 servings.

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