How To Make Spaghetti With Olive, Capers And Roasted Red Peppers

Spaghetti with Olives, Capers and Roasted Red Pepper

Serves 4

Recipe by Rebekah Peppler

INGREDIENTS

1 lb spaghetti

3 tablespoons olive oil

1/2 cup black olives, thinly sliced

1 cup roasted red peppers, thinly sliced

2 tablespoons capers, drained

juice of 2 lemons

1 bunch of parsley, chopped, divided

PREPARATION

Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.

Heat olive oil in a large skillet over medium heat. Add capers, sliced olives, and sliced red peppers. Cook until the olives are softened and the peppers warmed through. Add the cooked pasta, about 1/2 cup of the reserved pasta water, and the chopped parsley, reserving about a tablespoon for garnish. Toss to coat, sprinkle with lemon juice, and serve.

Garnish with the remaining tablespoon chopped parsley.