Gemelli With Artichokes And Yellow Pepper Rouille

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* Exported from MasterCook *

 

Gemelli With Artichokes And Yellow Pepper Rouille

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 30

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup extra-virgin olive oil

2 large yellow bell peppers -- coarsely chopped

1 slice firm white bread

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1 pound gemelli

2 garlic cloves -- pressed

14 ounces canned artichoke hearts -- drained and sliced

2 tablespoons chopped fresh basil

 

A rouille is a thick Provencal sauce usually made with roasted red peppers

and thickened with bread. This version uses yellow peppers that are

sautéed rather than roasted, resulting in a much lighter flavor.

 

Heat 2 tablespoons of the oil in a large skillet over medium-low heat. Add

the bell peppers, cover, and cook until very soft, about 15

minutes. Remove from heat. Trim the crusts from the bread and soak in

enough water to cover for 5 minutes. Squeeze out the water and place the

bread in a food processor along with the bell peppers, salt, and

cayenne. Process until smooth and set aside. Cook the gemelli in a large

pot of salted boiling water, stirring occasionally, until it is al dente,

about 8 to 10 minutes. While the pasta is cooking, heat the remaining oil

in a medium skillet. Add the garlic and cook until fragrant, about 30

seconds. Add the artichokes and cook until heated through, stirring to

coat them with the garlic and oil. When the pasta is cooked, drain it and

place in a large serving bowl. Add the artichokes and toss to

combine. Top with the rouille, sprinkle with basil, and serve

immediately. Serves 4

 

Other pasta choices: fusilli, cavatappi

 

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