- Sauté garlic, herbs and capers by your favorite sauté method.
- Add water and red peppers, and simmer the red peppers until they are slightly softened.
- A bit of crunch is a good thing.
- There should be a fair amount of liquid left when you are done simmering.
- Cook some wide spinach noodles (I used 24 oz for five of us) until they are just a hair underdone and then drain.
- Toss them with the peppers and liquid over a low heat until pasta is coated and liquid is absorbed.
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