Pasta provencal

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)


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

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