Spaghetti with Roasted Pepper Sauce

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

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