Wednesday, February 25, 2009
A great dish with a savory sauce, a tad on the sweet side, with red bell pepper, black olives, tomatoes and pine nuts. A flavorful everyday dish.
2 oz fiber gourmet rotini
1/3 onion, finely dish
1/2 garlic clove, grated or microplaned
1 ts extra virgin olive oil
1-2 anchovy filets or 1/2 ts anchovy paste (from a tube)
1 ts red pepper flakes1
1 ts oregano
salt, pepper to taste
2 TB dry red wine
1/2 cup passata di pomodorri (basically, strained tomatoes)
1/2 red bell pepper, washed and sliced into thin stripes
8-10 kalamata olives, sliced
1 TB pine nuts
Cook pasta according to instructions. Saute onion and garlic in the olive oil and anchovies/anchovy paste. Once translucent and fragrant and anchovies fallen apart, add red pepper flakes, oregano, salt and pepper. Stir, and add remaining ingredients. Cook on low heat for 10 min. Serve over pasta.