| 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 <nlberry@prodigy.net> on Feb
05, 1999, converted by MM_Buster v2.0l.
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