Black Linguine With Orange And Red Peppers Recipe

1. 1

   In a 5-qt kettle bring 4 qts salted water to a boil for pasta.

2. 2

   In a 12-inch heavy skillet cook garlic with pepper flakes in oil over moderate heat, stirring, till garlic begins to turn golden brown.

3. 3

   Add in bell peppers with salt to taste and cook, stirring, till softened.

4. 4

   Add in wine and boil, stirring occasionally, till almost all liquid is evaporated.

5. 5

   Add in broth or possibly water and simmer, covered, till bell peppers are tender, about 5 min.

6. 6

   Pepper mix may be made 1 day ahead and chilled, covered.

7. 7

   Reheat mix in skillet before proceeding.

8. 8

   In boiling water cook pasta till al dente and drain in a colander.

9. 9

   Add in pasta to pepper mix with parsley and toss with salt and pepper to taste over moderate heat till combined well and heated through.

10. 10

    Divide pasta mix among 2 plates and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.