Roasted Red Pepper, Tomato and Anchovy Linguine

  • 1 bunch fresh broccoli
  • 3 tbsp olive oil
  • 8 anchovies, chopped fine
  • 1/2 tsp dried red chili flakes
  • 2 cups Pacific Foods Organic Roasted Red Pepper and Tomato Soup*
  • 1 package dried linguine, spaghettini or tagliatelle pasta
  • 1 cup fresh grated parmesan or pecorino
  • italian parsley or basil for garnish

  • Detach the broccoli florets from the stalks, discard the stalks, and finely chop the florets. Put the oil in a sauté pan and over medium-high heat, add the florets, anchovies and red chili flakes. Cook, stirring and mashing the florets and anchovies with the back of a wooden spoon, until they are cooked through and dissolve into a paste, about 10-15 minutes. 
  • Add the roasted red pepper and tomato soup, turn the heat down to medium and stir to combine.
  • Bring a large pot of water to boil for the pasta. Cook according to the directions, then drain in a colander, and return to the pot. Combine the sauce with the cooked pasta and warm through. 
  • Serve in warmed pasta bowls and garnish with sprig or sprinkle of fresh parsley, and grated cheese on the side. Magnifico!

Homemade Roasted Red Pepper and Tomato Sauce 
  • 2 heads of garlic
  • 1 lb plum tomatoes, halved lengthwise 
  • 1 lb red peppers
  • 3 tbsp cream
  • 2 tsp olive oil

  • Preheat oven to 375°. Cut off and discard the top quarter of the garlic and wrap the remainder in foil. Arrange the tomatoes, cut side up, on a foil-lined baking pan and sprinkle lightly with salt. Add the whole bell peppers and garlic to the pan and roast together for 1 hour.
  • Transfer the pepper to a bowl and cover with plastic wrap and let stand 1/2 hour. When cool enough to handle, peel the peppers, discarding stem and seeds, and transfer to a food processor and blend with the tomatoes. Unwrap the garlic and squeeze the roasted cloves from the skin into the processor, and purée until smooth. Add cream and mix to combine. This can be made 1 day ahead and chilled, covered. Makes 1 1/2 cups.