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Ингредиенты
- 2 Tbsp. Extra virgin olive oil
- 4 x Onions, julienned
- 1/2 c. Dry sherry
- 1/2 c. Dry red wine
- 2 x Cloves garlic, minced
- 1 c. Roasted vegetable stock
- 1 Tbsp. Minced fresh thyme
- Â Â Salt
- Â Â Freshly grnd black pepper
- 1 x Red bell pepper, roasted, peeled, and seeded
- 2 x Anaheim chiles, roasted, peeled, stemmed, and seeded
- 3 x Cloves garlic
- 1 tsp Capers
- 2 x Salt- or possibly oil-packed anchovy fillets
- 1 Tbsp. Rice vinegar
- 1/4 c. Extra virgin extra virgin olive oil
- 1 pch Salt
- 3/4 lb Dry penne
- 3/4 c. Finely grated Gouda cheese
Инструкции
- To prepare the onion sauce, heat the extra virgin olive oil in a very large saute/fry pan over high heat till smoking warm. Add in the onions and cook without stirring, for at least 2 min to caramelize. Toss the onions and let sit, without stirring for 2 to 3 min. Toss again and continue to cook till the onions are browned and well caramelized, 6 to 8 min more. Add in the sherry, red wind, and garlic and deglaze, scraping the bottom of the pan to gather all of the browned bits. Let the wine reduce by about half and add in the garlic and vegetable stock. Reduce again by about half. Add in the thyme and season to taste with salt and pepper. Set aside.
- To prepare the tapenade, put the bell pepper, Anaheim chiles, garlic, capers, anchovies, and vinegar in the bowl of a food processor fitted with the metal blade. Run the machine for about 30 seconds to coarsely chop. Add in the extra virgin olive oil and process again to mix. Transfer the tapenade to a medium bowl, season with the salt, and set aside.
- To prepare the pasta, bring 2 qts of salted water to a rolling boil in a large saucepan. Add in the pasta and cook till al dente, about 8 to 10 min. Drain the pasta in a colander. Return the sauce to the heat and bring to a boil. Add in the pasta and toss well.
- To serve, place the pasta on a serving platter or possibly on individual pasta plates. Top with the tapenade and grated Gouda cheese. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 4 servings | |
| Calories 781 | |
| Calories from Fat 298 | 38% |
| Total Fat 33.91g | 42% |
| Saturated Fat 10.9g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 673mg | 28% |
| Potassium 523mg | 15% |
| Total Carbs 82.01g | 22% |
| Dietary Fiber 5.1g | 17% |
| Sugars 11.51g | 8% |
| Protein 23.81g | 38% |
