Ingredients
½ lb uncooked angel hair pasta DONNOT break in half leave whole.
2 ea. Roasted red and yellow bell peppers
1 habanera pepper seeded and diced
2 large garlic cloves (peeled and thinly sliced but not too thin as you want to “turn” the garlic and slicing it too thin will cook it faster resulting in it burning instead of turning)
12 clamata olives pitted (pitting them reserving the juice that will come out of them or just use the brine from the jar a tsp at most)
1 cup fresh arugula (optional) wilted - added at the last moment if used.
3 ea. Red & yellow grape tomatoes halved. If using roma tomatoes go ahead and seed them.
2 sprigs ea. Fresh Greek & Italian oregano
4 tops Fresh sweet basil 2 for garnish 2 for seasoning
2 sprigs Fresh marjoram
1 cup pecorino parmesan cheese
Sea salt and a mélange of cracked peppercorns, importantly white, red and green peppercorns for taste
4 TBL EV olive oil
Whole butter for taste maybe like a tsp
Preparation
boil pasta and ice-bath
prepare garlic and herbs
prepare vegetables
heat EV oil and butter
turn garlic
add vegetables & habanera peppers
Toss, plate garnish and serve
