Roasted Red and Yellow Pepper Sauce
NOTE: This
room-temperature sauce works well with fusilli, penne, farfalle, or
other small shapes that can trap bits of the
sauce.
2 medium red bell peppers, roasted, peeled, cored, seeded, and chopped (see figures 18–24)
2 medium yellow bell peppers, roasted, peeled, cored, seeded, and chopped (see figures 18–24)
6 tablespoons extra-virgin olive oil
1 large garlic clove, minced
2 tablespoons minced fresh mint leaves
1 tablespoon drained capers
2 teaspoons lemon juice
Salt and ground black pepper
INSTRUCTIONS:
Combine all ingredients, including salt and pepper to taste, in large bowl. Cover and set aside for flavors to meld, at least 30 minutes or up to 2 hours. Adjust seasonings. Reserve 1/4 cup pasta cooking water and use as needed to moisten sauce.