Ingredients
- 10 by
- 3 below heat (inches)
- 4 quart over high heat with onions (pan)
- 2 1/2 lb bell peppers (red)
- 20 oz peppers (roasted red)
- 1 lb curly pasta (dried)
- 1 c thinly green onions (sliced)
- 1 c basil leaves (dried)
- 3 tb capers (drained canned)
- 1 1/2 tb tarragon (chopped fresh)
- 1 1/2 ts tarragon (dried)
and capers; stir often until steaming, 5 to 7 minutes. Meanwhile, fill a 5to 6-quart pan 3/4 full of water; cover and bring to a boil over high heat. Add pasta and cook, uncovered, until barely tender to bite, 7 to 8 minutes. Drain pasta and pour into a wide, shallow bowl. Spoon pepper mixture onto pasta. Mix to serve; season to taste with salt and pepper.