| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 6 | Servings | ||
INGREDIENTS
| 1 | Jar; (7 oz.) roasted red peppers, drained and cut into 1/2-inch strips | |
| 1 | cn | (2 oz.) anchovy fillets; drained and chopped fine |
| 1/3 | c | Extra-virgin olive oil |
| 1/4 | c | Chopped fresh parsley |
| 2 | tb | Capers; chopped |
| 2 | ts | Minced garlic |
| 1/2 | ts | Freshly ground pepper |
| 1/4 | ts | Salt |
| 1/4 | ts | Red pepper flakes |
| 1 | lb | Radiatore or fusilli |
| 1/4 | c | Freshly shaved Parmesan cheese;, (2 1/2 oz.) |
| 1/4 | c | Toasted pine nuts; (pignoli) |
INSTRUCTIONS
Recipe By: LHJ ONLINE http://www.lhj.com 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 19.5 g Cholesterol 8 mg Sodium 367 mg Carbohydrates 61 g Protein 15 g Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Apr 10, 1998
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