Yield: 6 Servings
|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||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