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La Belle Cuisine - More Pasta Recipes

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Ziti with Red Peppers, Olives,
Artichokes, and Gorgonzola

 

 

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~ Federico Fellini


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  Vincent van Gogh - Olive Trees, 1889
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Ziti with Red Peppers, Olives, Artichokes,
and Gorgonzola Rigoletto's

Gourmet July 1987

1 cup ziti or other tubular pasta
1/4 cup olive oil
1 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
1 teaspoon minced garlic
1/2 teaspoon dried red hot pepper flakes
1 cup firmly packed spinach leaves,
washed well, spun dry, and chopped
1/4 cup minced drained bottled
roasted red peppers
1/4 cup chopped black olives
4 canned artichoke hearts, halved
1/2 cup dry red wine
1/2 cup crumbled Gorgonzola

In a kettle of boiling salted water boil the ziti for 7 to 9 minutes, or until
it is al dente, drain it well, and transfer it to a heated bowl.
While the ziti is cooking, in a skillet combine the oil, basil, oregano, garlic, and red pepper flakes and cook the mixture over moderately high heat for
30 seconds. Add the spinach, roasted peppers, olives, and artichokes and
cook the mixture, stirring, for 2 minutes. Add the wine and boil the mix-
ture for 2 to 3 minutes, or until the liquid is reduced by half. Add half the
Gorgonzola, stirring, and combine the mixture well. Spoon the sauce over
the ziti, toss the mixture well, and sprinkle with the remaining Gorgonzola.
Serves 4.
 

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