| | Spaghetti with Bell Pepper Strips & Garlic 2 tablespoons of olive oil
1 red bell pepper or 1/2 red bell pepper and 1/2 yellow bell pepper, cut into thin 1/4 inch lengthwise strips
1 garlic clove, finely chopped
1 teaspoon of fresh thyme or 1/8 teaspoon dried
Freshly ground black pepper
12 ounces of spaghetti
1 tablespoon of grated Parmesan cheese |
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Heat the olive oil in a small skillet. Add the pepper strips and cook over medium heat, stirring occasionally, until the edges begin to brown, about 5 minutes. Add the garlic and thyme, reduce the heat to low and cook, stirring for 1 minute. Add a generous grinding of black pepper, set aside until ready to serve. Cook the spaghetti in a large pot of boiling salted water until al dente, or firm to the bite, 8 to 10 minutes. Ladle about 1/4 cup of the pasta cooking liquid into a large serving bowl. Drain the pasta and add to the serving bowl. Top with the red pepper mixture and the Parmesan cheese. Toss the spaghetti until combined. Serve at once. Makes 4 servings |
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