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
- 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.
- 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.
- 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.