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snort sister

roasted red pepper pasta sauce

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I have to share this recipe I saw on Michael Smith this morning.

 

4 large red peppers

1 onion

2 or 3 cloves of garlic

about 1 tablespoon fennel seed

 

roughly chop the peppers and onions, peel the garlic, put them all in a roasting pan with some salt and pepper, the fennel seed and a healthy dose of olive oil. Roast for about an hour, stirring now and again. When it's nicely roasted, transfer to a pot, and puree with an immersion blender, with a bit of water, and maybe a tablespoon of wine vinegar, (he used red, I only had white so I used that)

 

Wow, this tasted like italian sausage, because of the fennel seed. It was so good! He served it with some fresh spinach just wilted into the hot pasta, which I think would also be really good but I forgot to buy it at the grocery store when I was there, so we did without.

He also made a very good salad to go with it which is also core:

 

3 large ripe tomatoes, diced

zest and juice of 1 lemon

kalamata olives (I'm not sure if olives are core are not)

red onion, thinly sliced

olive oil.

 

mix all together.


SW 165

CW 140

reached goal and staying there!!

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