Recipe information
Yield
serves 6
Ingredients
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
Preparation
Step 1
Bring 6 quarts water to a boil in a large pot. Add the pasta; cook according to package instructions until al dente.
Step 2
Meanwhile, heat the oil, red pepper flakes, and garlic in a medium saucepan over medium heat, stirring occasionally, until the oil is hot but not smoking, about 2 minutes. Add the bell pepper strips, and cook until very soft, about 20 minutes.
Step 3
Drain the pasta well. Rinse with warm water; shake out excess. Return the pasta to the pot. Stir salt into the bell pepper mixture; add to the pasta, and toss well to coat.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 447
Step 6
Fat: 19g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrate: 63g
Step 9
Sodium: 396mg
Step 10
Protein: 12g
Step 11
Fiber: 11g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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