4 Servings 20 min Cook
1/4 Tsp Crushed Red Pepper Flakes
3 Tbsp Olive Oil
3 Clove Garlic
8 Oz Whole Wheat Pasta
1 Cup, grated Parmesan Cheese
2 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
1 Tbsp Balsamic Vinegar
16 Jumbo Olives
10 Tbsp, chopped Basil
Stem,seed the red bell peppers and cut them into 1/3 inch cubes.
Pit the olives and cut them into quarters.
Press the garlic cloves without the juice running out.
Cook pasta in large pot of boiling salted
water until just tender but still firm to bite.
Drain, reserving 1 cup cooking liquid.
Meanwhile, heat oil in large nonstick
skillet over medium-high heat.
Add bell
peppers, olives, garlic, and crushed red
pepper.
Saute until bell peppers are tender,
4 to 5 minutes.
Add pasta, 1/2 cup reserved
pasta cooking liquid, 1 cup basil, 1 cup
cheese, and vinegar.
Toss until sauce coats
pasta, adding more reserved cooking liquid
by 1/4 cupfuls if dry, about 1 minute.
Season
to taste with salt and pepper.
Transfer to
bowl.
Sprinkle with remaining 1/4 cup basil
and serve, passing additional cheese.
