Roasted Red Pepper Pasta

Ingredients

• Red peppers

  Sweet, canned, solids and liquids

  4 cup, halves or 560g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Salt

  Table

  1 dash or 0.4g

• Garlic

  Raw

  4 cloves, minced or 12g

• Sage

  Spices, ground

  1 tbsp or 2g

• Anchovy

  Fish, european, canned in oil, drained solids

  4 anchovies or 16g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Red wine

  Alcoholic beverage, table

  12 fl oz or 353g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Parmesan cheese

  Grated

  1 oz or 28g

• Whole wheat pasta

  Dry

  12 oz or 340g

Directions

1. Drain and soak red peppers in water for 10-15 minutes. Drain once more and set aside.
2. Heat the olive oil in a pot over medium-high heat. Add the chopped onion and sauté, stirring from time to time, until it is wilted and translucent, about 3 minutes. Sprinkle some salt over the onions as they cook.
3. Add the garlic and sage, mix well, and sauté another minute. Mix in the anchovies, smashing them up, and cook for 1 more minute. Stir in the tomato paste and cook for 2-3 minutes, stirring often, until the paste begins to turn a brick red.
4. Add the red wine and stir well. Turn the heat up to high and let this boil down by half. Stir in the roasted red peppers and turn the heat back down to medium. Let simmer for 10-20 minutes until peppers are cooked through and soft.
5. Purée the sauce in a blender, doing so in batches if necessary to avoid overfilling. Start on low to break up big pieces, then increase to high for a smooth purée.
6. Return the sauce to the pan and heat to medium-low. Taste for salt and add if needed. Add the cayenne and paprika.
7. Prepare pasta according to package directions.
8. To serve, drain the cooked pasta and put it into a large bowl. Ladle some sauce over the pasta and mix with tongs to combine. Garnish with grated cheese and minced fresh sage.

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