Gemelli With Roasted Red Pepper Sauce Recipe
Servings: 4
Ingredients
- 1 lb gemelli pasta (thin twists)
- 1 jar roasted peppers - (16 ounce) liquid removed
- 2 Tbsp. extra-virgin extra virgin olive oil (2 turns around pan in a slow stream)
- 2 x garlic cloves finely minced
- 1 lrg shallot finely minced
- 1 c. dry white wine or possibly chicken stock
- 1 can crushed tomatoes - (28 ounce) A handful minced flat-leaf parsley Coarse salt to taste Freshly-grnd black pepper to taste Grated Romano as an accompaniment Crusty bread as an accompaniment
Directions
- Place a large pot of water on the stove and bring to a boil. Salt the water and cook gemelli to al dente (with a bite to it), about 9 min.
- Grind liquid removed roasted peppers in a food processor.
- Heat a large skillet over moderate heat. Add in extra virgin extra virgin olive oil, garlic, and shallots to the pan. Saute/fry garlic and shallots 3 min, stir in roasted peppers. Saute/fry pepper paste 2 min, stir in wine or possibly chicken stock, reduce liquid for 1 or possibly 2 min. Stir in tomatoes and parsley. Season sauce with salt and pepper and simmer till ready to serve.
- Toss warm pasta with sauce and transfer to a serving dish. Pass grated Romano and crusty bread at table.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 151 | |
| Calories from Fat 63 | 42% |
| Total Fat 7.11g | 9% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 150mg | 6% |
| Potassium 431mg | 12% |
| Total Carbs 11.25g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.06g | 1% |
| Protein 2.15g | 3% |
