| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | Pasta, Sauces, Vegetables | 6 | servings |
INGREDIENTS
| 1 | 7oz Jar Roasted Red Peppers; Drain and slice | |
| 3 | tb | Olive Oil |
| 2 | tb | Chopped Fresh Parsley |
| 2 | tb | Chopped Capers |
| 1 | ts | Minced Garlic |
| 1/2 | ts | Anchovy Paste |
| 1/4 | ts | Oregano |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | lb | Bowties; Cooked |
INSTRUCTIONS
Combine red peppers, olive oil, parsley, capers, garlic, anchovy paste, oregano, salt and pepper. Let stand 30 minutes. Toss with cooked bowties. Source: 100 Perfect Pasta Sauces, LHJ Magazine. Posted to JEWISH-FOOD digest by Nancy Berry <[email protected]> on Feb 05, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”