Sicilian Pasta With Flame Seared Red Peppers.
by
Derek Farwagi
Ingredients
- 2 red peppers
- 3 cloves of garlic, finely chopped
- 2 Filets of anchovies ( or 2 tsp paste)
- ¼ cup olive oil
- Pasta for two
Instructions
- Cook each red peppers over a gas flame for about 8 minutes. If you do not have a gas range you can roast the peppers in a 475 degrees for 40 minutes, until soft and nicely charred.
- Peppers are ready when they are soft and nearly completely black.
- Allow to cool.
- When cool enough to handle - about 10 minutes, cut peppers in half, remove stem and peel off burnt skin by scraping off with a small knife. Remove small bits of peel with a kitchen towel. Set aside
- On a medium flame, heat a quarter cup of oil. Add 2 anchovy filets or two teaspoon of anchovy paste. Remove from heat and mash filets until they have completely dissolved. Add Finley chopped garlic and let cook over flame for about a minute, stirring frequently - avoid burning garlic. Set aside.
- Lay pepper halves flat on a board and cut into 1/2 inch strips. Put in a small plastic container or bowl. Add seasoned oil to pepper strips, cover and marinate for at least 4 hours in fridge.
- Prep and cook pasta.
- Serve pasta and cover with marinade and pepper strips.
- Serve with grated Parmesan and black pepper.
Nutrition
Serving: 8ozCalories: 522kcalCarbohydrates: 166gProtein: 34gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 194mgSodium: 462mgPotassium: 727mgFiber: 9gSugar: 7gVitamin A: 637IUVitamin C: 65mgCalcium: 104mgIron: 5mg
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