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
 * lemon juice to taste
 * 3 large red peppers, sliced thinly
 * 1 box wide spinach noodles (24 oz)

Directions

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