Ingredients Jump to Instructions ↓

  1. 4 tablespoons extra virgin olive oil

  2. 1 clove of garlic - crushed

  3. 3 bell peppers - seeded and cut into thin strips

  4. 1 pound short tubular pasta

  5. 2-3 sprigs of fresh thyme

Instructions Jump to Ingredients ↑

  1. Place a large pot of water onto boil. Season generously with salt. When boiling add pasta, cook until al dente. Drain.

  2. Into a deep sided saute pan, add olive oil and garlic and heat over medium-low heat allowing the garlic to permeate the oil. Once the garlic has browned, remove it and discard.

  3. Add bell pepper strips to oil, season with salt and pepper. Cook until bell peppers are softened. Stirring as necessary. Add cooked pasta to saute pan. Toss to combine. Garnish with thyme.


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