Recipes

Winter Greens Puttanesca

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2 Roasted bell peppers

1 c Pitted imported olives

6 c Tender fresh spinach or

-arugula, washed with tough -stems removed 1 lg Garlic clove, finely minced

Greshly ground black pepper, -to taste 1 cn Anchovies, drained (2 oz)

1/3 c Extra-virgin olive oil

8 oz Rigatoni or other wide-tube

-pasta Coarsely grated Parmesan -cheese, for garnish (opt) When buying cheese for grating, get the best quality - Parmigiano Reggiano. A wedge will keep for a long time in your refrigerator if it's very well wrapped in plastic. As it may be expensive, consider that you've made a worthwhile investment. 1. Cut roasted peppers lengthwise into 1/4" strips.

2. Coarsely chop the olives.

3. Place the spinach or arugula in a large bowl. Sprinkle with minced

garlic and season generously with black pepper. Add the pepper strips and chopped olives. Toss everything together well. 4. Cut anchovies in half crosswise and add to spinach mixture. Toss

the mixture with olive oil. 5. Before serving

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