Winter Green Puttanesca
- 2 Roasted bell peppers -- red
- Or yellow
- 1 c Pitted olives -- black or
- Green
- 6 c Tender fresh spinach -- or
- Arugula
- Washed with tough stems
- Removed
- 1 lg Clove of garlic -- finely
- Minced
- Freshly ground black pepper
- To taste
- 1 Tin (2oz)
- 1/3 c Extra-virgin olive oil
- 8 oz Rigatoni
- Or other wide-tube p
- Coarsely grated parmesan
- Cheese -- for garnish
- Anchovies -- drained
Cut roasted peppers lengthwise into 1/4 inch strips. Coarsley chop the
olives. Place the greens in a large bowl. Sprinkle with minced garlic and
season generously with pepper. Add the pepper strips and chopped olives.
Toss everything together well. Cut anchovies in half crosswise and add to
the spinach mixture. Toss the mixture with olive oil. Cook pasta al dente,
drain, toss with spinach mixture. Serve immediately sprinkled with
parmesan
Recipe By : Cecil AT
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
olives. Place the greens in a large bowl. Sprinkle with minced garlic and
season generously with pepper. Add the pepper strips and chopped olives.
Toss everything together well. Cut anchovies in half crosswise and add to
the spinach mixture. Toss the mixture with olive oil. Cook pasta al dente,
drain, toss with spinach mixture. Serve immediately sprinkled with
parmesan
Recipe By : Cecil AT
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
