Yield
Makes 10 to 12 servings

How to Make It

Step 1

Heat 1/4 cup olive oil in a Dutch oven over medium-high heat. Add bell pepper and next 5 ingredients, and saute 5 to 6 minutes, stirring constantly, until bell pepper is slightly wilted. Transfer mixture to a large bowl, reserving liquid in pan.

Step 2

Add garlic, and cook, stirring constantly, about 1 minute. Add vinegar, reduce by half, and pour over bell pepper and onion. Add capers, and stir.

Step 3

Cook pasta according to package directions. Rinse, drain, and toss with remaining 1 teaspoon olive oil. Toss pasta with peppers and remaining ingredients. Serve at room temperature, or chill up to 2 hours.

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