Pantry Pasta

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette

Serves 2 people

Categories: pasta

Ingredients

  • 1/2 lb. dried spaghetti
  • 2 Tbsp. olive oil
  • 1 clove garlic
  • 1 (12 oz.) jar roasted red bell peppers, drained, rinsed, sliced in strips
  • heavy cream, a melty cheese, mascarpone or
  • cream cheese
  • Capers, rinsed
  • Fresh herbs, torn, or dried, such as thyme or
  • basil

Directions

  1. Heat a large pot of well-salted water to a boil over high heat; add the spaghetti. Cook until al dente, 8 to 10 minutes or as directed on package. Drain, saving about 1/4 cup of the cooking water.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Smash the garlic with the side of a chef’s knife; peel and add it to the pan. Cook, 1 minute. Stir in the peppers; cook to heat through, 3 to 5 minutes.
  3. Turn heat to low; stir in your dairy component. If using cheese, add some pasta water to help it melt. If using cream, let it reduce a little. Sprinkle on capers and herbs, if you have them. Stir the cooked, drained spaghetti into the skillet to coat strands with the sauce. Remove the garlic clove and serve.

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