Rigatoni with Red Pepper Sauce
A welcome change from your regular tomato sauce. In a pinch, buy jarred roasted peppers.
Loading ...October 30th, 2012
Recipe by Donna Dooher Photography by Colin Faulkner Food styling by Claire Stubbs
Servings
6Prep Time
10 minutesCook Time
20 minutesIngredients
- 1 500 g package pasta
- 2 teaspoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 6 anchovy filets, canned, packed in oil
- 6 roasted red peppers, peeled and seeded
- 2 teaspoons fresh lemon juice
- 1 teaspoon Kosher salt
Directions
Cook pasta according to package directions.
Meanwhile heat oil and butter in a skillet over medium heat. Add garlic and anchovies, reduce heat and cook for 1 minute.
Using a food processor, pureé roasted peppers, anchovy mixture, lemon juice and salt until smooth. Heat and serve over cooked pasta.
Nutrients Per Serving
Nutrients per serving (with 85 g pasta): 457 calories, 14 g fat, 15 g protein, 67 g carbs, 4 g fibre. Excellent source of vitamins A and C.
