Summer Red Pepper Sauce
1 pound pasta
2 tablespoons olive oil
1 cup chopped onion
3 large cloves garlic, chopped
1 13.75-ounce can roasted peppers, drained and chopped (2 large peppers)
1/2 cup drained whole canned tomatoes
1/3 cup ricotta salata
6 anchovies, rinsed and patted dry
1 tablespoon chopped fresh parsley
Salt and freshly ground pepper, to taste
Grated Parmesan cheese, to sprinkle on top
Warm the oil in a skillet over medium heat. Add the onion and garlic and saute 5 minutes, until softened. Transfer the onion and garlic to the food processor bowl and add the roasted peppers, tomatoes, ricotta salata and anchovies. Process until pureed. Stir in the parsley and season to taste with salt and pepper.
Toss with hot pasta, stirring in 1/4 cup of the pasta cooking water, and serve immediately, passing Parmesan separately.
Each serving provides: 536 Calories; 18 g Protein; 93 g Carbohydrates; 9 g Fat; 11 mg Cholesterol; 5 g Dietary Fiber; 516 mg Sodium; 221 mcg Folate. Calories from Fat: 16%