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Categories:
red peppers Spaghettini black olives capers olive oil red onion garlic oregano hot pepper parsley Romano cheese salt
Viewed: 29 - Published at: 8 years agoIngredients
- 1 jar (13 oz/370 g) roasted red peppers
- 12 oz (375 g) spaghettini
- 1/2 cup (125 mL) dry-cured small black olives
- 2 tbsp (25 mL) capers, rinsed and drained
- 3 tbsp (45 mL) olive oil
- 1 small red onion, chopped
- 3 large cloves garlic, minced
- 1 1/2 tsp (7 mL) dried oregano leaves
- 1/4 tsp (1 mL) hot pepper flakes or more to taste
- 1/2 cup (125 mL) chopped fresh parsley
- 3/4 cup (175 mL) freshly grated Romano cheese
- Salt and freshly ground black pepper
- 8-cup (2 L) casserole dish with lid
Method
- Drain roasted peppers.
- Rinse and pat dry.
- Cut into 2-inch (5 cm) strips.
- In a large pot of boiling salted water, cook pasta until tender but still firm, about 5 to 7 minutes.
- Reserve 1/3 cup (75 mL) of cooking liquid.
- Drain pasta well and return to pot.
- Meanwhile in casserole dish, combine red peppers, olives, capers, oil, onion, garlic, oregano and hot pepper flakes.
- Microwave, covered, on High for 3 to 5 minutes or until onion is tender.
- Add to drained hot pasta along with reserved cooking liquid, parsley and Romano cheese.
- Toss well.
- Season with salt and pepper to taste.
- Serve immediately.
