Spicy Whole Wheat Linguine with Red Peppers
Olive oil has a way of making even straitlaced ingredients taste exciting and feel satisfying -- which is exactly what it does in this hearty whole wheat pasta. A generous dose of hot red-pepper flakes provides a spicy contrast to sweet red bell peppers, a great source of vitamin C.
- Servings: 6
Photography: Kirsten Strecker
Source: Martha Stewart Living, August 2004
- 1 pound whole wheat linguine
- 1/2 cup extra-virgin olive oil
- 1 teaspoon crushed red-pepper flakes
- 4 garlic cloves, minced
- 4 medium red bell peppers, cut lengthwise into 1/4-inch-thick strips
- 1 teaspoon coarse salt
Bring 6 quarts water to a boil in a large pot. Add the pasta; cook according to package instructions until al dente.
Meanwhile, heat oil, red-pepper flakes, and garlic in a medium saucepan over medium heat, stirring occasionally, until oil is hot but not smoking, about 2 minutes. Add bell-pepper strips, and cook until very soft, about 20 minutes.
Drain pasta well. Rinse with warm water; shake out excess. Return pasta to pot. Stir salt into bell-pepper mixture; add to pasta, and toss well to coat.