Pasta Sauce: Roasted Red and Yellow Pepper Sauce with Garlic

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Roasted Red and Yellow Pepper Sauce with Garlic

 

2 yellow bell peppers, roasted, peeled, cored, seeded, and chopped fine

2 red bell peppers, medium, roasted, peeled, cored, seeded, and chopped fine

6 tablespoons olive oil

1 large clove garlic , minced

Table salt and ground black pepper

 

 

 

 

Mix peppers with oil and garlic in a large bowl. Season to taste with salt and

pepper to taste. Cover and set aside to let flavors meld, at least 30 minutes.

Toss with cooked pasta and serve or refrigerate sauce for up to 5 days.

 

Sauce for 1 pound dried pasta

 

Source: Cooks Illustrated, September 1, 1994

Formatted by Chupa Babi: 07.02.08

 

This sauce is compatible with almost any string or ribbon-type pasta except

angel hair, and particularly nice with farfalle. Do not use a food processor to

chop the bell peppers as their colors will blend rather than remain distinct.

Remember to retain some of the pasta cooking water to thin the sauce, if

necessary.

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