Ingredients

• 3 T. olive oi
• l2 cloves garlic, crushed
• 6 scallions, cut crosswise into 1/4
• 3 chopped Italian (Roma) tomatoes (or 10-15 dried tomatoes, soaked in hot water for a half hour and then drained)
• 6 commercially pickled cherry peppers, seeded, rinsed and cut into quarters (red ones look the best)
• 16 ounces of marinara sauce
• 2 tsp. rinsed and drained capers
• 1 tsp. each of fresh oregano, basil, Italian broad-leaf parsley (double if dried)
• 1 lb. of angel hair pasta

Directions

In large pot (or wok), heat olive oil and add garlic; cook garlic over medium heat until it begins to brown, then remove garlic and discard. Add cherry peppers and scallions and cook (on medium heat) until the pepper skins begin to bubble. Add everything else except for the pasta and bring to boil. Now, reduce heat and simmer for 15-20 minutes. Meanwhile, boil pasta (salted water until al dente.) Drain pasta and add to sauce mixture, tossing until thoroughly mixed. Sprinkle with grated Romano or Parmesan cheese (or put cheese on table for guests). Best served with fried Italian sausage on the side, with garlic or Italian/French bread, light salad, and with a good dry wine (of course).

Prep Time: 20 Min
Cook Time: 20 Min
Total Time: 40 Min