| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Linguine or other pasta |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
|
Garlic clove, minced |
| 4 |
T |
Butter |
| 1 |
c |
Roasted red peppers, cut |
|
|
into 1/4 inch strips |
| 2 |
T |
Chopped fresh basil |
| 1/4 |
t |
Freshly ground pepper |
| 1 |
t |
Chopped fresh parsley |
INSTRUCTIONS
In a large pot of lightly salted boiling water, cook linguine until al
dente. Drain. In a 1-quart microproof baking dish, microcook olive oil
and garlic on high 45 seconds, or until garlic releases its fragrance
and is tender but not brown. Stir in butter, peppers, basil and
pepper. Cover with wax paper and cook on high for 1 minute, or until
heated through and flavors have developed. To serve, toss pasta and
sauce, sprinkle with parsley. Serves 4. Posted to recipelu-digest
Volume 01 Number 578 by molony <molony@scsn.net> on Jan 22, 1998
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