Fettuccine with roasted red pepper-orange sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Dried fettuccine |
| 1 | Jar (14 1/2 oz) | |
| Roasted red peppers, | ||
| Drained | ||
| 1 | can | (14 1/2 oz) |
| Pasta-ready tomatoes | ||
| Undrained | ||
| 1 | Orange | |
| 5 | mediums | Garlic clove(s) |
| Salt and pepper | ||
Directions
1. Cook the fettuccine in a large pot of boiling, salted water until tender but still firm, 8-9 min. Drain well.
2. Meanwhile, combine the roasted peppers and tomatoes with their juice in a blender or food processor. Remove the colored zest from the orange with a zester or vegetable peeler and add it to the peppers and tomatoes. Cut the orange in half crosswise and squeeze its juice into the blender. Crush the garlic through a press into the blender.
3. Puree all the ingredients in the blender until smooth. Transfer to a medium saucepan, cover and bring to a boil over medium-high heat.
Reduce the heat to medium and simmer about 8 min, until the sauce has thickened slightly and the flavors are combined. Season to taste with salt and pepper.
4. Toss the fettuccine with the sauce and serve hot.
The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott
ISBN 0-688-13475-0
pg 159
Submitted By DIANE LAZARUS On 12-29-95