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Gemelli with Artichokes and Yellow Pepper Rouille
A rouille is a thick Provençal sauce usually made with roasted red peppers and thickened with bread. This version uses yellow peppers that are sautéed rather than roasted, resulting in a much lighter flavor.
- 1/3 cup extra-virgin olive oil, divided
- 2 large yellow bell peppers, seeded and coarsely chopped
- 1 slice firm white bread
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 1 pound gemelli pasta
- 2 garlic cloves, pressed
- 1 can (15 ounces) artichoke hearts, drained and quartered
- 2 tablespoons chopped fresh basil leaves
Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add the bell peppers, cover and cook until soft, about 15 minutes. Remove from the heat.
Trim the crust from the bread and soak in water to cover for 5 minutes. Squeeze out the water and place the bread in a food processor along with the bell peppers, salt and cayenne. Process until smooth, then set the rouille aside.
Cook the gemelli in a large pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes.
While the pasta is cooking, heat the remaining olive oil in a medium-size skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts and cook, stirring to coat with the garlic and oil, until heated through, about 5 minutes.
Drain the pasta and place in a large, shallow serving bowl. Add the artichokes and toss to combine. Top with the rouille, sprinkle with the basil and serve immediately.
Excerpted from Vegan Planet, by Robin Robertson. Copyright 2003, used by permission from The Harvard Common Press http://www.harvardcommonpress.com.
Recipe reprinted by permission of Harvard Common Press. All rights reserved.
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