| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Pasta |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Rigatoni |
| 2 |
tb |
Olive oil |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1/2 |
c |
Black olives, pitted roughly chopped |
| 2 |
lg |
Red peppers |
| 4 |
|
Garlic cloves; peeled |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
SWEET PEPPER SAUCE
Cook the rigatoni in a large saucepan until al dente. Drain immediately and
return the rigatoni to the still-warm pan with the olive oil; season the
pasta to taste with salt and black pepper.
While the pasta is cooking, make the Sweet Pepper Sauce.
Serve the pasta on warmed plates, pour the sauce on top and sprinkle with
the chopped olives.
SWEET PEPPER SAUCE: Put the peppers into a saucepan with enough water to
almost cover. Bring to a boil, then simmer until tender. Remove the
peppers from the water, reserve the water and discard the stems and seeds.
Chop and place in a blender or food processor.
Add the garlic to the peppers, together with 1 1/4 cups of the cooking
water, and blend to a puree.
Transfer to a clean saucepan. Season with salt and pepper and reheat
gently.
Rose Elliot, "The Complete Vegetarian Cuisine"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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