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Rotini with Red Sauce

This is a light and tasty pasta dish, perfect for lunch or brunch. The combination of roasted bell peppers and anchovies put a flavorful spin on traditional Italian dishes. You can add as many vegetables to the sauce as you like. This is a perfect recipe for the abundance of summertime vegetables growing in your garden.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 4 People

Ingredients
  

  • 5 Round Tomatoes quartered
  • 1 2 Ounce can Fillets of anchovies rinsed and dried
  • 2 Red bell peppers roasted, skinned and seeds removed
  • 3 Tbsp Capers
  • 1 Pound Rotini pasta cooked
  • 1 1/2 Tbsp Butter
  • 1 1/2 Tbsp Olive oil
  • 4 Cloves Garlic minced
  • 1 Large Hook neck squash or zucchini, chopped
  • Dash Cayenne pepper
  • 3 Tbsp Fresh basil chopped
  • To taste Salt & pepper
  • 1/4 Cup Parmesan cheese shredded

Instructions
 

  • Chop the squash.
  • Roast the red bell peppers in the broiler on high until the skin is blistered in all sides.
  • Put into a container to seal and let steam for 15 minutes, (we used a zip lock bag).
  • When cool enough to handle peel and remove the charred skins, stems and seeds.
  • Put the roasted bell peppers into the blender with the anchovies and puree.
  • Add the tomatoes, salt, pepper and capers then puree into a smooth sauce.
  • In a large skillet add the butter and olive then heat to medium high.
  • Add the garlic and sauté for a few minutes then add the squash and cook until it starts to brown on the edges.
  • Add the pureed sauce, cayenne pepper, basil and more salt and pepper if desired.
  • Cook the pasta per the directions on the package.
  • Cook the sauce down until it starts to thicken then serve over pasta and top with cheese.