Red Pepper and Kalmata Puree(Serves 2-3)
5-6 Roasted Red Bell Peppers (you can use drained, jarred peppers)
4 cloves Garlic
8 Oil Cured Kalmata Olives, pitted
2 T Olive Oil
Salt and Pepper to taste
1 T Olive Oil, for the pan
In a food processor, place all the ingredients except the Lemon, Salt and Pepper. I used the little grinder attachment to my hand blender. Puree until quite smooth.
In a sautee pan, heat 1 T Olive Oil on low heat. Pour the contents of the processor into the pan. Swirl 1 T of water in the processor to get all the puree goodness. You can skip this if you want. If you were doing a puree without the Olives, you could strain it. But as there are possibly chunkier Olives in here, do not do that.
Simmer for 10 minutes so no one gets a sharp bite of raw garlic.
Spoon over the pasta and then squirt with the lemon before any garnishes. You could put this right into the sauce but I wanted it quite bright.
We served this over some Fresh Feta and Olive Ravioli I bought at Zara's Deli at the Granville Island Market. Boil a large pot of salted water. Cook for 8 minutes. Garnish with Fresh Grated Parmesan and Parmesan.
We had a beautiful Coonawarra Cabernet Sauvignon Reserve 2007. Wonderful, full body, nice finish.