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Cut Fusilli with Roasted Pepper Sauce
Leslie Harris photo
Roasted peppers are all the rage these days, and are so simple to prepare that it would be a shame to not make them. The natural sweetness of the pepper is brought out in the oven, as is the case with the garlic. Do not over-process the peppers and there should be no need to strain the coulis, but if you feel the need to do so, go right ahead. If so, use a chinois and wooden spoon. This elegant dish may or may not be followed by a salad. I myself enjoy a salad of bitter greens and fruit such as grapes after or with the pasta.
Cut Fusilli with Roasted Pepper Sauce

Serves 4
4 each yellow, red or purple pepper

1 head garlic

1 bottle artichoke hearts, rinsed & drained (or 2 large fresh artichokes)

12 ounces cut fusilli or similar pasta

1 teaspoon extra virgin olive oil

1 bunch scallion

1 bunch italian parsley

1 ear yellow corn

sea salt & freshly ground pepper to taste

parmesan cheese (optional)


Preheat oven to 400 degrees. Remove artichoke hearts from bottle. Rinse quickly with first, lemon juice to dissolve oil, then cold water and drain on paper towels. Coat whole peppers with olive oil by hand and place on baking dish. Wrap garlic head tightly in tin foil, and also place in pan with peppers. Bake at 400 for 45 minutes. After 20 minutes, place 5 quarts water to boil. Remove peppers and garlic from oven when done, and place peppers carefully in brown paper bag. Seal bag by rolling down the top. Put dinner plates in turned off oven, and close door. Add pasta to water, and cook according to directions. Drain. Remove peppers from bag, and peel off all visible skin, then remove core and seeds. Place peppers in food processor, add salt and pepper to taste, and process 15 seconds. Do not over-process. Keep warm. Meanwhile, saute scallions in a few drops of olive oil over medium heat for 1 minute, then add thinly sliced artichoke hearts and saute for another minute. Remove garlic from foil, cut off top with kitchen scissors, and carefully squeeze garlic onto scallions. Add pasta to saute pan and combine over medium heat for 15 seconds.

With ladle, place one serving of pepper sauce in middle of warmed dinner plate, in a circular motion, working from center towards edges, using bowl of ladle. Spoon pasta on top of pepper sauce, then sprinkle chopped italian parsley on top. Repeat for each plate. Serve with light sprinkling of parmesan cheese (naughty!).

If using fresh artichokes: Steam for 30 minutes or until stalks pierce easily with sharp knife. Serve leaves with classic French vinaigrette, as casual first course, then remove silk and stalk. Chop hearts evenly, then proceed as above.

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Nutritional Information (per serving):

Calories (kcal): 570

Total Fat (g): 5.0

Saturated Fat (g): 0.7

Monounsaturated Fat(g): 1.5

Polyunsaturated Fat(g): 1.6

Cholesterol (mg): 0

Carbohydrate (g): 115.6

Sodium (g): 105

% Calories from Fat: 7.7		 % Daily Value / 2000 Cal. Diet

Total Fat (g): 8%

Saturated Fat (g): 3%

Cholesterol (mg): 0%

Sodium (g): 4%

Protein (g): 39%

Carbohydrate (g): 39%

Fiber(g): 27%
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