Flavored with roasted red peppers, garlic, capers and sharp ricotta salata, this simple pasta is reminiscent of Sicily. Source: EatingWell Magazine, May/June 1997

Susanne A. Davis
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Ingredients

Directions

  • Cook pasta in boiling salted water until just tender, 8 to 10 minutes or according to package directions.

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  • Meanwhile, heat oil in a large nonstick skillet over medium-low heat. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Remove from heat and add roasted red peppers and capers. Season with salt and pepper.

  • Reserve 1/2 cup of the pasta-cooking water. Drain the pasta and add to the roasted pepper mixture.

  • Return pan to the heat, mix in reserved pasta-cooking water and heat through, stirring constantly. Divide pasta between two shallow bowls and sprinkle with ricotta salata (or feta). Serve immediately.

Nutrition Facts

310 calories; 5.5 g total fat; 1.4 g saturated fat; 3 mg cholesterol; 561 mg sodium. 132 mg potassium; 52.5 g carbohydrates; 7 g fiber; 2 g sugar; 11.6 g protein; 977 IU vitamin a iu; 4 mg vitamin c; 33 mcg folate; 71 mg calcium; 2 mg iron; 83 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/30/2011
Not sure if it's just me but this dish seemed to lack flavor.:( Read More
Rating: 3 stars
10/30/2011
delicious! Read More