Roasted Pepper and Anchovy Sauce
Here is one of those incredible sauces that explode with flavor in your mouth. It is so simple and fast you'll want to keep the ingredients on hand so you can make it at a moment's notice. I have used Italian flat leaf parsley here but fresh basil is delicious as well.
- 1/4 cup extra virgin olive oil
- 1 (7 to 8 ounce) jar roasted red bell peppers, drained and sliced in thin strips
- 1 small can anchovy filets (without capers), drained and chopped
- 2 garlic cloves, finely minced
- Juice of 1/2 lemon (more to taste)
- 1/2 cup fresh Italian flat leaf parsley, chopped
- Cracked black pepper to taste
- 1/3 cup grated cheese (more or less to taste)
- 1 pound linguine
Boil pasta according to package directions. In a serving bowl combine olive oil, peppers, anchovy filets, garlic and lemon juice. Drain pasta, reserving some of the liquid and add to serving bowl. Toss. Add parsley and black pepper and toss again. Top with grated cheese. Serves 4.
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