| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Pasta |
6 |
Servings |
INGREDIENTS
| 2 |
|
Roasted bell peppers |
| 1 |
c |
Pitted imported olives |
| 6 |
c |
Tender fresh spinach or arugula, washed with tough stems removed |
| 1 |
lg |
Garlic clove, finely minced |
|
|
Greshly ground black pepper, to taste |
| 1 |
cn |
Anchovies, drained (2 oz) |
| 1/3 |
c |
Extra-virgin olive oil |
| 8 |
oz |
Rigatoni or other wide-tube pasta |
|
|
Coarsely grated Parmesan cheese, for garnish (opt) |
INSTRUCTIONS
When buying cheese for grating, get the best quality - Parmigiano
Reggiano. A wedge will keep for a long time in your refrigerator if
it's very well wrapped in plastic. As it may be expensive, consider
that you've made a worthwhile investment.
1. Cut roasted peppers lengthwise into 1/4" strips.
2. Coarsely chop the olives.
3. Place the spinach or arugula in a large bowl. Sprinkle with minced
garlic and season generously with black pepper. Add the pepper strips
and chopped olives. Toss everything together well.
4. Cut anchovies in half crosswise and add to spinach mixture. Toss
the mixture with olive oil.
5. Before serving, bring a large pot of salted water to a boil and
cook the pasta until AL DENTE. Drain pasta and rinse under warm water
to remove excess starch; toss with the spinach mixture. Serve
immediately, sprinkled with coarsely grated Parmesan cheese, if
desired.
Per serving: 330 calories, 17 grams fat, 7 milligrams cholesterol.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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