Whole Wheat Pasta with, Peppers , Tomatoes & Olives

By EdieK

Pantry ingredients plus fresh sweet peppers add up to a colourful must-have dish. Serve with Parmesan cheese to sprinkle over top.

Ingredients

• 2 2tbsp tbsp(25 mL) (25 mL) extra-virgin olive oil
• 3 3sweet yellow and/or orange or red peppers, thinly sliced
• 1 1small onion, thinly sliced
• 2 2minced cloves of garlic
• 1 1tsp tsp(5 mL) (5 mL) dried marjoram or thyme
• 1/4 1/4tsp tsp(1 mL) (1 mL) salt
• 1/4 1/4tsp tsp(1 mL) (1 mL) pepper
• 1 1pinch pinchhot pepper flakes
• 2 2plum tomatoplum tomatoes, diced
• 1/4 1/4cup cup(50 mL) (50 mL) l oil-cured black olives, halved and pitted
• 2 2tbsp tbsp(25 mL) (25 mL) cider vinegar or wine vinegar
• 8 8oz oz(227 g) (227 g) whole wheat spaghettini
• 1/4 1/4cup cup(50 mL) (50 mL) chopped fresh parsley

Preparation

Step 1

In large skillet, heat oil over medium heat; fry sweet peppers, onion, garlic, marjoram, salt, pepper and hot pepper flakes, stirring often, until saucy and very tender, about 18 minutes.

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.