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Ziti with Red Peppers, Olives,
Artichokes, and Gorgonzola
"Life is a combination of magic and pasta."
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Olive Trees, 1889
Vincent van Gogh
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Ziti with Red Peppers, Olives, Artichokes,
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
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.
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
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 mixture well, and sprinkle with the remaining Gorgonzola.
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