Roasted pepper and caper
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 7oz Jar Roasted Red Peppers; Drain and slice | |
| 3 | tablespoons | Olive Oil |
| 2 | tablespoons | Chopped Fresh Parsley |
| 2 | tablespoons | Chopped Capers |
| 1 | teaspoon | Minced Garlic |
| ½ | teaspoon | Anchovy Paste |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | pounds | Bowties; Cooked |
Directions
Combine red peppers, olive oil, parsley, capers, garlic, anchovy paste, oregano, salt and pepper. Let stand 30 minutes. Toss with cooked bowties.
Source: 100 Perfect Pasta Sauces, LHJ Magazine.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Feb 05, 1999, converted by MM_Buster v2.0l.