Sweet Mini Pepper Pasta

Name: Sweet Mini Pepper Pasta
Ingredients: 1 1/2 pounds of sweet mini peppers, stemmed and sliced in half vertically; 4 teaspoons olive oil; 1 teaspoon salt; 5 cloves garlic, thinly sliced; 1/2 teaspoon crushed red pepper flakes; 1 teaspoon dried oregano leaves; One 2.25 ounce can sliced California olives or about 1/2 cup sliced kalamata olives; 1 tablespoon capers in brine; 5 ounces dry pasta (penne or rigatoni)

9 ingredients

3 steps

Ingredients

1 1/2 pounds of sweet mini peppers, stemmed and sliced in half vertically
4 teaspoons olive oil
1 teaspoon salt
5 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano leaves
One 2.25 ounce can sliced California olives or about 1/2 cup sliced kalamata olives
1 tablespoon capers in brine
5 ounces dry pasta (penne or rigatoni)

Directions

1

Pre heat your oven to 350F. Combine the peppers, olive oil, salt, garlic, crushed red pepper flakes and oregano and place in a medium size roasting pan. Roast the mixture for 30 minutes.
2

While the vegetables are roasting, cook the pasta per package directions. Drain but reserve about one cup of the pasta water.
3

Once the peppers have finished roasting, transfer them to a large skillet and stir in the olives and capers. Add the cooked pasta and a little of the reserved pasta water while on the heat. Add more pasta water if needed. Serve nice and warm.