winter green puttanesca

Categories
Pasta
Pasta
Sauces
Yield
4 Servings
MeasureIngredient
Roasted bell peppers -- red
  Or yellow
1 cup Pitted olives -- black or
  Green
6 cups Tender fresh spinach -- or
  Arugula
  Washed with tough stems
  Removed
1 large Clove of garlic -- finely
  Minced
  Freshly ground black pepper
  To taste
Tin (2oz)
⅓ cup Extra-virgin olive oil
8 ounces Rigatoni
  Or other wide-tube p
  Coarsely grated parmesan
  Cheese -- for garnish
  Anchovies -- drained

Cut roasted peppers lengthwise into ¼ inch strips. Coarsley chop the olives. Place the greens in a large bowl. Sprinkle with minced garlic and season generously with pepper. Add the pepper strips and chopped olives.

Toss everything together well. Cut anchovies in half crosswise and add to the spinach mixture. Toss the mixture with olive oil. Cook pasta al dente, drain, toss with spinach mixture. Serve immediately sprinkled with parmesan

Recipe By : Cecil AT

From: Date: 05/29 File

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