Everyday Weekender

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
• Salt
• 7 oz (200 g) spaghettini
• Freshly ground pepper

1. 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.
2. 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.
3. 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.

*Serves 2

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