Here’s a fantastic recipe that is quick and easy. I got very tired of just putting tomato sauce on my pasta and found this recipe at the LCBO. It’s light and healthy and surprisingly tasty! Give it a try next time you are going to make pasta.
Garlic and Pepper Spaghettini
By: Jennifer McLagan
- 1 head of garlic
- 1 sweet red pepper
- 2/3 to a whole hot red pepper, such as Serrano
- ¼ cup (50 mL) olive oil
- 7 oz (200 g) spaghettini
- Freshly ground pepper
- Bring a large pot of water to a boil. Meanwhile separate and peel the garlic cloves. Slice them thinly, then set aside. Seed, and then dice both of the peppers.
- In a large skillet, heat the oil; add the peppers and cook, stirring until the peppers have softened, about 5 minutes. Reduce the heat to medium-low and add the garlic. Cook the garlic, stirring for about 10 minutes or until the garlic caramelizes.
- Add a generous amount of salt to the boiling water, then cook the spaghettini until al dente. Drain and toss with pepper and garlic mixture, season and add a little more olive oil if necessary.