and capers; stir often until steaming, 5 to 7 minutes. Meanwhile, fill a 5to 6 litre pan 0.75 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. Per serving: 299 cal. (6 percent from fat); dozen g protein; 2 g fat (0.2 g sat); 60 g carbo.; 198 mg sodium; 0 mg chol. *