Roasted pepper and caper

6 servings

Ingredients

Quantity Ingredient
1 7oz Jar Roasted Red Peppers; Drain and slice
3 tablespoons Olive Oil
2 tablespoons Chopped Fresh Parsley
2 tablespoons Chopped Capers
1 teaspoon Minced Garlic
½ teaspoon Anchovy Paste
¼ teaspoon Oregano
¼ teaspoon Salt
¼ teaspoon Pepper
1 pounds Bowties; Cooked

Directions

Combine red peppers, olive oil, parsley, capers, garlic, anchovy paste, oregano, salt and pepper. Let stand 30 minutes. Toss with cooked bowties.

Source: 100 Perfect Pasta Sauces, LHJ Magazine.

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Feb 05, 1999, converted by MM_Buster v2.0l.

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