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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.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4 People
Ingredients Method

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

Method
 

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