spicy pepper pasta

I was reading Cynthia's brilliant post on different types of chili peppers a few days back and I thought to myself what a completely underrated vegetable it is. No one gives props to peppers. It's such an everyday ingredient, that you don't even realize what life would be like without it. So, taking cue from Cynthia I've devised this new version of my quick pasta using jalapenos instead of crushed red pepper flakes that I normally use.

Try this for a dark wintry weeknight supper that you can get on the table in 20 minutes.


Spicy pepper pasta

Serves 4-6
Prep time: 5 min
Cook time: 15 min

The VIPs:

• 2-3 tbspn olive oil
• 4 cloves chopped garlic or a tspn of garlic paste
• chopped red onion
• 2 large jalapenos
• 2 cups veggies of your choice - red bell peppers, mushrooms, zucchini, etc
• large can of San Marzano crushed tomatoes
• salt and italian seasoning
• handful of chopped cilantro (or parsley)
• 16 oz. box of pasta

The play:

1. boil water for pasta & cook per directions until al dente
2. heat up oil and add onions, garlic and peppers and saute till softened, about 5 min
3. add veggies and saute for 7 minutes
4. add crushed tomatoes, salt and italian seasoning
5. cover and let cook until pasta is finished
6. drain pasta and combine with sauce and chopped cilantro

*** Notes: Use frozen veggies if you are low on time. You can also use bottled pasta sauce, just saute the chili pepper in a bit of oil and then add the sauce. Using cilantro may seem weird but do try it if you like a little bit of an "indian" twist. I used organic whole wheat spaghetti, but feel free to use what you have in the pantry.