Spinach Pasta with Red Peppers
10 (or more) cloves garlic, pressed
3 tablespoons capers + some caper liquid
1 tablespoon basil
1 teaspoon rosemary, crushed
lemon juice, to taste
24 ounces spinach noodle
1 cup water
3 large red peppers, sliced thinly
1. Saute garlic, lemon juice,herbs and capers by your favorite saute method. Cook noodles according to package directions, very al dente. Drain.
2. Add water and red peppers, and simmer the red peppers until they are slightly softened. A bit of crunch is a good thing. There should be a fair amount of liquid left when you are done simmering.
3. Toss noodles with the peppers and liquid over a low heat until pasta is coated and liquid is absorbed.'