Winter Green Puttanesca Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Roasted bell peppers, red
Or yellow,
1 cup: Pitted olives, black or
Green,
6 cup: Tender fresh spinach, or
Arugula,
Washed with tough stems,
Removed,
1 large: Clove of garlic, finely
Minced,
Freshly ground black pepper,
To taste,
1 Tin: , 2oz
1/3 cup: Extra-virgin olive oil,
8 ounce: Rigatoni,
Or other wide-tube p,
Coarsely grated parmesan,
Cheese, for garnish
Anchovies, drained
Directions:
Cut roasted peppers lengthwise into 1/4 inch strips. Coarsley chop the
olives. Place the greens in a large bowl. Sprinkle with minced garlic and
season generously with pepper. Add the pepper strips and chopped olives.
Toss everything together well. Cut anchovies in half crosswise and add to
the spinach mixture. Toss the mixture with olive oil. Cook pasta al dente,
drain, toss with spinach mixture. Serve immediately sprinkled with
parmesan
Recipe By : Cecil AT
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp
olives. Place the greens in a large bowl. Sprinkle with minced garlic and
season generously with pepper. Add the pepper strips and chopped olives.
Toss everything together well. Cut anchovies in half crosswise and add to
the spinach mixture. Toss the mixture with olive oil. Cook pasta al dente,
drain, toss with spinach mixture. Serve immediately sprinkled with
parmesan
Recipe By : Cecil AT
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp