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

  Shredded

  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, then drain again and set aside.
2. Heat olive oil in a pot over medium-high heat. Add chopped onion and sauté until wilted and translucent, about 3 minutes. Sprinkle with salt.
3. Add garlic and sage, mix well, and sauté for another minute. Add anchovies, mash them, and cook for 1 more minute. Stir in tomato paste and cook for 2-3 minutes until it turns brick red.
4. Add red wine and stir well. Increase heat to high and boil until reduced by half. Add roasted red peppers and reduce heat to medium. Simmer for 10-20 minutes until peppers are soft.
5. Purée the sauce in a blender until smooth. Return to the pan, heat to medium-low, and adjust salt if needed. Add cayenne and paprika.
6. Cook pasta according to package directions.
7. Drain pasta and place in a large bowl. Add sauce and mix with tongs. Garnish with grated cheese and minced fresh sage.

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