Roasted peppers, sautéed sweet onion, olives and capers cooked with tomatoes and garlic, then tossed with freshly cooked rigatoni!
2 T. margarine
3 T. extra virgin olive oil
1 lg. sweet onion, cut into thin strips (cut onion in half from top to bottom, then cut each half from top to bottom into thin strips, cutting along the grain)
6 med./lg. garlic cloves; peeled and finely chopped
5 Kalamata black olives; remove pits and cut meats into thin strips
1 T. small capers
2 green or red peppers, roasted, skins removed, and cut into small chunks
2, 28 oz. cans whole tomatoes, drained (reserve liquid), seeded and diced
few shakes red cayenne pepper
sev. shakes black pepper
1 lb. rigatoni pasta
In large skillet, over low heat, melt margarine with olive oil.
Add onion and saute till wilted and translucent. Add garlic, olive meats, capers and roasted pepper. Stir; salt to taste and cook for about 3 minutes.
Add tomatoes; stir.
Add reserved tomato liquid, red cayenne pepper and black pepper. Stir; salt to taste, then cook, uncovered, on low heat till most (but not all) of the liquid has evaporated.
While veggies cook, cook rigatoni in salted, boiling water till tender. Drain; rinse quickly under cold water and drain again. Place in large bowl (not the hot pot).
Pour sauce over pasta; toss to coat and serve at once.
Notes: To roast peppers: Wash peppers; place on baking sheet, then place in oven approximately 5 inches from broiler element. Broil till peppers become charred, then turn to char all sides. Remove from oven immediately. When the peppers are comfortable enough to handle, gently peel charred skin from peppers. Remove pulp and seeds and discard, then cut peppers into small chunks.