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Title: Gemelli with Artichoke Hearts

1/3 C olive oil
2 - large yellow bell peppers, coarsely chopped
1 - slice firm white bread
1/2 t salt
1/8 t cayenne
1 lb. gemelli
2 - cloves garlic, pressed
1 - can artichoke hearts (15 oz.), drained and quartered
2 T fresh basil, chopped

Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add the bell peppers, cover, and cook until soft, about 15 minutes. Remove from the heat.

Trim the crust from the bread and soak in water to cover for 5 minutes. Squeeze out the water and place the bread in a food processor along with the bell peppers, salt, and cayenne. Process until smooth and set aside.

Cook the gemelli in a large pot of boiling salted water, stirring occasionally, about 8-10 minutes.

While the pasta is cooking, heat the remaining olive oil in a medium-size skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts and cook, stirring to coat with the garlic and oil, until heated through, about 5 minutes.

Drain the pasta and place in a large, shallow serving bowl. Add the artichokes and toss to combine. Top with the bread and bell pepper sauce, sprinkle with basil, and serve.

From Vegan Planet
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