- 4
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
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