Ingredients Jump to Instructions ↓

  1. 10 Garlic - (or more)

  2. Pressed

  3. 3 tablespoons 45ml Capers plus a bit of caper

  4. Liquid - (more if you love

  5. Capers)

  6. 1 tablespoon 15ml Basil

  7. 1 teaspoon 5ml Rosemary - crushed

  8. 1 cup 237ml Water

  9. 1 Lemon juice to taste

  10. 3 Red peppers - sliced thinly (large)

  11. 1 Wide spinach noodles -

  12. 1 )

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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