July 27, 2008
Spaghetti with Roasted Pepper Sauce
Lorraine Glazar, Tucson CSA
9 ounces roasted red or green pepper
5 anchovy fillets, coarsely chopped (optional)
3 tablespoons olive oil
Salt and Pepper
12 ounces spaghetti
2 tablespoons Parmesan cheese
2 tablespoons chopped parsley
In food processor or blender, combine peppers, anchovies, olive oil and ¼ teaspoon salt. Process to a coarse puree. Place in saucepan and heat thorugh. Cook spaghetti, drain and put in serving bowl. Add sauce, pepper, parmesan and parsley.
Serves 3-4
Prep time 20 minutes