Close Window After Printing

COLD NOODLES WITH ARTICHOKE AND ROASTED RED PEPPER SAUCE

Serves: 4 to 6
10 to 12 ounces flavored linguine (see Note)
12-ounce jar roasted red peppers, with liquid
6-ounce jar marinated artichokes, with liquid
1/4 cup rehydrated or oil-cured sun-dried tomatoes
1/2 cup parsley leaves
2 medium carrots, thinly sliced
2 medium firm, ripe tomatoes, diced
2 tablespoons white wine vinegar or
white balsamic vinegar
Salt and freshly ground pepper to taste
Bring a large pot of water to a boil. Add the linguine and cook at a rapid simmer until al dente, about 8 minutes. Drain the linguine and rinse under cold water until cool.

In the meantime, combine the red peppers and artichokes, their liquids, the sun-dried tomatoes, and parsley in a food processor. Pulse on an off until the mixture is coarsely and evenly chopped.

In a serving bowl, combine the red pepper and artichoke mixture with the linguine in a serving container and toss. Add the carrots, tomatoes, and vinegar. Season to taste with salt and pepper and toss again.