Updated Thursday, May 23rd, 2002
Yield: 4 servings
In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes and saute for 1 minute, until the garlic is golden. Add the cubed red peppers and salt and pepper to taste and cook for about 10 minutes, stirring occasionally. Add the anchovies. Puree the sauce in a food processor or blender and keep warm.
Meanwhile, cook the pasta according to the package directions. Drain well. Pour the sauce over the pasta and toss well. Serve at once, passing the cheese at the table.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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