Winter green puttanesca

Yield: 4 Servings

Measure Ingredient
2 \N Roasted bell peppers -- red
\N \N Or yellow
1 cup Pitted olives -- black or
\N \N Green
6 cups Tender fresh spinach -- or
\N \N Arugula
\N \N Washed with tough stems
\N \N Removed
1 large Clove of garlic -- finely
\N \N Minced
\N \N Freshly ground black pepper
\N \N To taste
1 \N Tin (2oz)
⅓ cup Extra-virgin olive oil
8 ounces Rigatoni
\N \N Or other wide-tube p
\N \N Coarsely grated parmesan
\N \N Cheese -- for garnish
\N \N Anchovies -- drained

Cut roasted peppers lengthwise into ¼ inch strips. Coarsley chop the olives. Place the greens in a large bowl. Sprinkle with minced garlic and season generously with pepper. Add the pepper strips and chopped olives.

Toss everything together well. Cut anchovies in half crosswise and add to the spinach mixture. Toss the mixture with olive oil. Cook pasta al dente, drain, toss with spinach mixture. Serve immediately sprinkled with parmesan

Recipe By : Cecil AT

From: Date: 05/29 File

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