Jar; (7 oz.) roasted red peppers, drained and cut into 1/2-inch strips
1 Dose
(2 oz.) anchovy fillets; drained and chopped fine
1/3 Tasse
olive oil extra virgin
1/4 Tasse
parsley fresh, chopped
2 Esslöffel
Capers chopped
2 Teelöffel
garlic minced
1/2 Teelöffel
pepper ground
1/4 Teelöffel
salt
1/4 Teelöffel
red pepper flakes
1 x ca. 450 g
Radiatore or fusilli
1/4 Tasse
Freshly shaved Parmesan cheese;, (2 1/2 oz.)
1/4 Tasse
Toasted pine nuts; (pignoli)
die Zubereitung:
1. Combine all ingredients except pasta, Parmesan and pine nuts in large serving bowl. 2. Cook pasta according to package directions; drain. 3. Transfer hot pasta to serving bowl; toss well with pepper mixture. Add Parmesan and nuts; toss again. Serve immediately. Makes 6 servings.
Ruffle-shaped radiatore catches all the zesty flavors of this quick, no-cook sauce.
Per Serving Calories 475 Total Fat 19.5 g Cholesterol 8 mg Sodium 367 mg Carbohydrates 61 g Protein 15 g
