Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Jar; (7 oz.) roasted red peppers, drained and cut into 1/2-inch strips |
| 1 can | (2 oz.) anchovy fillets; drained and chopped fine |
| ⅓ cup | Extra-virgin olive oil |
| ¼ cup | Chopped fresh parsley |
| 2 tablespoons | Capers; chopped |
| 2 teaspoons | Minced garlic |
| ½ teaspoon | Freshly ground pepper |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Red pepper flakes |
| 1 pounds | Radiatore or fusilli |
| ¼ cup | Freshly shaved Parmesan cheese;, (2 1/2 oz.) |
| ¼ cup | Toasted pine nuts; (pignoli) |
Recipe By: LHJ ONLINE
1. Combine all ingredients except pasta, Parmesan and pine nuts in large serving bowl. 2. Cook pasta according to package directions; drain. 3.
Transfer hot pasta to serving bowl; toss well with pepper mixture. Add Parmesan and nuts; toss again. Serve immediately. Makes 6 servings.
Ruffle-shaped radiatore catches all the zesty flavors of this quick, no-cook sauce.
Prep time: 15 minutes Cooking time: 10 minutes Degree of difficulty: Easy PER SERVING Calories 475 Total Fat 19½ g Cholesterol 8 mg Sodium 367 mg Carbohydrates 61 g Protein 15 g Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@...> on Apr 10, 1998