Recipes / Angel Hair Pasta With Cherry Peppers

No Photo

Angel Hair Pasta With Cherry Peppers



  • 3 1/2 cups Furmano's Italian Style Spaghetti Sauce
  • 1 1/2 teaspoons Garlic, Crushed
  • 2 tablespoons Capers
  • 6 each Scallions
  • 6 each Hot Cherry Peppers, Pickled
  • 1/4 cup Olive Oil
  • As Needed Salt
  • As Needed Pepper
  • 1 pound Angel Hair Pasta
  • As Needed Parmesan or Romano Cheese
  1. Rinse capers in cold water and drain.
  2. Diagonally cut scallions (white part only) into 1" pieces.
  3. Cut cherry peppers into quarters, remove seeds, rinse in cold water and drain.
  4. Cook pasta al dente according to directions on package.
  5. Put olive oil in heated skillet. Add cherry peppers and saute on medium-high heat 5 minutes.
  6. Add scallion pieces; continue sauteing for 5 minutes. Add garlic; saute an additonal 2 minutes.
  7. Add capers, fresh ground pepper, and Furmano's Italian Style Spaghetti Sauce.
  8. Bring to bubbling, reduce heat, simmer 20 minutes.
  9. In large bowl, put drained pasta.
  10. Add sauce and mix well.
  11. Test for salt and add according to taste.
  12. Serve with topping of freshly ground Parmesan or Romano cheese.