Ingredients
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1 cup Lucini Extra Virgin Olive Oil
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1 (12 oz) pkg pappardelle pasta nests
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5- 6 cloves garlic, peeled and cut into slivers
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6- 8 mini red peppers, seeded and cut into a julienne
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1 cup finely chopped fresh parsley
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Grated Pecorino Romano, for garnish
Steps
1
In a heavy 12-inch skillet, heat the oil on medium-low.
2
Add the garlic and peppers. Sauté 5–6 min., until peppers are soft but without browning garlic, stirring occasionally.
3
When peppers are soft, stir in the parsley and sauté 2 min. Remove from heat and let cool.
4
Heat a large pot of salted water to a boil on high. Cook the pappardelle according to package directions, reserving ½ cup pasta water.
5
Add pasta water to oil mixture and simmer on medium to thicken. Add pasta and toss to coat. Season with salt and pepper to taste.
Comments
Recipe provided by Lucini