Ingredients
3 red peppers
1 lb. spaghetti (can be whole wheat if you want to feel more virtuous)
1 c. freshly shredded or grated Parmesan
2 medium baking potatoes (also can use Yukon gold or baby potatoes)
1 handful watercress or Italian parsley
6 tablespoons olive oil
Salt to taste
Preparation
Begin by roasting red peppers. The easiest way to do this is to slice thinly (after removing seeds and stem) and place on cookie sheet. Drizzle with about a tablespoon of olive oil, salt to taste (sea salt is nice) and roast at 450 for 15-20 minutes, until peppers are soft and with some charring along edges.
While peppers are roasting, peel and cube potatoes (about 1" cubes) and place in rapidly boiling salted water for 5-8 minutes until soft but still holding their shape. In another pot, cook spaghetti adding 1 tablespoon of the olive oil to the water.
Combine peppers, potatoes and pasta in a bowl, adding the remaining 4 tablespoons of olive oil and parmesan. Transfer to pasta bowls. Cut watercress or parsley (chiffonade or just using a scissors directly to the herbs) and sprinkle on top.
