Anchovy, Red Pepper Spag
by Irene Vlach
Ingredients
- 1 7-ounce roasted red pepper, jar
- 1/2 cup huile d'olive
- 4 filets anchois, eminces
- 2 Tbsp persil, emince
- 2 tsp capres
- 1 gousse ail, emincee
Instructions
Combine red peppers (rinsed, well drained and cut into thin trips), olive oil, anchovies, parsley and garlic in a bowl. Toss hot pasta with the sauce and serve. Enough for 1 lb pasta.