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Ingredients Edit

Directions Edit

  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.
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