Angel Hair Pasta With Cherry Peppers |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Best served with grilled Italian sausage on the side, with garlic bread, light salad and with a good dry wine. From grocery store brochure. Ingredients:
3 tablespoons olive oil |
2 garlic cloves, crushed |
6 scallions, minced |
3 roma tomatoes, chopped |
6 commercially pickled cherry peppers, seeded, rinsed and cut into quarters (red ones look the best) |
16 ounces marinara sauce |
2 teaspoons rinsed and drained capers |
1 teaspoon fresh oregano |
1 teaspoon basil |
1 teaspoon italian broad-leaf parsley |
1 lb angel hair pasta |
romano cheese or parmesan cheese |
Directions:
1. In large pot (or wok), heat olive oil and add garlic; cook garlic over medium heat until it becomes fragrant (do not brown), then remove garlic and discard.
2. Add cherry peppers and scallions and cook (over medium heat) until the pepper skins begin to bubble. Add everything else except for the pasta and bring to boil.
3. Reduce heat and simmer for 15-20 minutes. Meanwhile, boil pasta (salted water until al dente.) Drain pasta and add to sauce mixture, tossing until thoroughly mixed. Generously sprinkle with grated Romano or Parmesan cheese.
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