Spinach Pasta with Red Peppers

Ingredients

 * 10 (or more) cloves of garlic
 * pressed
 * 3 tbsp capers plus a bit of caper
 * liquid (more if you love
 * capers)
 * 1 tbsp basil
 * 1 tbsp rosemary, crushed
 * 1 cup water
 * 1 each lemon juice to taste
 * 3 large red peppers, sliced thinly
 * 1 box wide spinach noodles (24
 * oz)

Directions
Saute garlic, herbs and capers by your favorite saute method. Add water and red peppers, and simmer the red peppers until they are slightly softened. A bit of crunch is a good thing. There should be a fair amount of liquid left when you are done simmering. Cook some wide spinach noodles (i used 24oz for five of us) until they are just a hair underdone and then drain. Toss them with the peppers and liquid over a low heat until pasta is coated and liquid is absorbed