Summer Red Pepper Sauce

By MaryGladys

Ingredients

• 1 lb pasta
• 2 Tbs 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 Tbs chopped fresh parsley
• Salt to taste
• Freshly ground pepper to taste
• Grated Parmesan cheese, to sprinkle on top

Preparation

Step 1

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.