Winter green puttanesca

Yield: 4 Servings

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

Similar recipes