PENNE WITH RED PEPPER SAUCE & SPINACH

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    red bell peppers, halved, seeded and roughly chopped

  • 2

    large onions, roughly chopped

  • 1

    whole head of garlic cloves, peeled

  • 1/4

    cup (60 ml) of olive oil

  • 2

    tablespoons (30 ml) of fennel seeds

  • a sprinkle or two of sea salt and freshly ground pepper

  • one

    11b (454 g) box of penne

  • a few handfuls of baby spinach

Directions

Preheat oven to 350°F (180°C). Toss the peppers, onion, garlic, olive oil, fennel seed and salt and pepper together in a large bowl until thoroughly coated. Pour into a 9- x 13-inch (3.5 L) baking pan. Roast until peppers are softened and caramelized, about 1 hour. Transfer the roasted vegetables into a medium saucepan and puree with an immersion blender, adding a splash of water to help it along. Alternatively, put into a food processor or blender and puree until smooth. Taste and add more salt and pepper to taste. Just prior to serving, reheat the sauce in a large pot. Cook the pasta in lots of boiling salted water. (See Cooking Pasta, page 158.) Toss the hot pasta with the reheated red pepper sauce and the baby spinach and serve immediately.

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