Penne With Peppers Almonds And Garlic
|Garlic||8 Clove (40 gm), unpeeled|
|Roasted sweet red peppers/Two 7 ounces jars roasted red peppers, drained||3 Small, cored, seeded, and peeled (1 Jar)|
|Water||1⁄2 Cup (8 tbs)|
|Blanched almonds||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Red wine vinegar||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Salt||1⁄2 Teaspoon (To Taste)|
|Ground red cayenne pepper||1⁄4 Teaspoon|
|Penne/Ziti / fusilli||1 Pound|
|Minced parsley||2 Tablespoon (For Garnish)|
1 Preheat the oven to 400° F.
Wrap the garlic in 1 aluminum foil, place on a baking sheet, and bake for 20 minutes or until the package feels soft when pressed or put the garlic in a glass measuring cup, cover with plastic food wrap, and microwave on high (100 percent power) for 1 minute.
When cool enough to handle, squeeze the garlic cloves out of their skins.
2 In a food processor or blender, whirl the garlic, roasted peppers, water, almonds, bread crumbs, vinegar, oil, salt, and ground red pepper for 1 minute or until the mixture is pureed but still has texture.
3 Bringa stockpot of unsalted waterto a boil and cook the penne for 8 minutes or until tender but still firm to the bite.
Meanwhile, transferthe sauce to a medium-size saucepan and warm over low heat, stirring occasionally.
Drain the pasta and transfer it to a warm serving bowl.
Add the sauce and parsley and toss to coat.