Whole Wheat Pasta with Peppers, Tomatoes and Olives

By EdieK

By The Canadian Living Test Ktichen

Ingredients

• 2 tbsp extra-virgin olive oil
• 3 sweet yellow and/or orange or red peppers , thinly sliced
• 1 small onion , thinly sliced
• 2 minced cloves of garlic
• 1 tsp dried marjoram or thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 pinch hot pepper flakes
• 1 can (28oz/796ml) tomatoes (undrained)
• 1/4 cup l oil-cured black olives , halved and pitted
• 2 tbsp cider vinegar
• 12 oz whole wheat spaghettini
• 1/4 cup chopped fresh parsley
• 1/2 cup freshly grated parmesan cheese

Details

Servings 4
Adapted from canadianliving.com

Preparation

Step 1

In large skillet, heat oil over medium heat; cook onion, garlic, and hot pepper flakes, stirring often, for 5 minutes or until tender. Add peppers and tomatoes, breaking up tomatoes with a spoon; bring to boil. Reduce heat to medium; cook for 10 or 15 minutes or until thickened slightly. Season with salt and pepper. Meanwhile , in large pot of boiling salted water, cook pasta for 8-10 minutes or until tender but firm. Drain well and toss with sauce, cheese, olives and parsley

Add tomatoes, olives and vinegar; cook, stirring, until heated through, about 1 minute.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot, reserving 1/2 cup (125 mL) cooking water. Add pepper mixture and parsley; toss to coat, adding enough of the reserved cooking water to moisten.

Source : Canadian Living Magazine: January 2007