Whole-Wheat Linguine with Saffron and Roasted Red Peppers

Ingredients

• 8 ounces uncooked whole-wheat linguine
• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, cut into thin rings
• 1/4 teaspoon saffron threads, crumbled
• 1 garlic clove, minced
• 1 cup (1 1/2- x 1/4-inch) strips jarred roasted red bell peppers
• 2 teaspoons capers, drained
• 1 teaspoon red wine vinegar
• 1/2 teaspoon fresh or 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 20 large curls Parmesan cheese removed with a vegetable peeler (2 ounces)

Preparation

1. 1. Cook pasta according to package directions. Reserve 1/2 cup cooking liquid; drain.
2. 2. Heat the olive oil in a large nonstick skillet over medium heat. Add onion and saffron; cook until onions are softened (about 5 minutes), stirring frequently. Add garlic; cook until fragrant (about 30 seconds), stirring constantly. Stir in bell peppers, capers, vinegar, thyme, salt, and pepper; cook until heated through (about 3 minutes), stirring occasionally.
3. 3. Add the pasta and the reserved pasta liquid to sauce in the skillet; cook until heated through (about 2 minutes), stirring constantly. Transfer mixture to serving bowls; top with Parmesan curls. Serve immediately.