After five and still alive!
4 peppers (use mixture of red, green and yellow)
1/3 cup olive oil
3 garlic cloves, minced
1/2 lb. spaghettini
2 cups grated Asiago or freshly grated Parmesan cheese
Cut peppers into strips. Saute in oil with garlic. Cook pasta according to package directions. Drain. Pour pepper-oil mixture over hot pasta and toss with grated cheese. Serves 4 as a side dish.
Book Reference – The Best of the Best – Vol. 1 (Page: 139), Aces (Page: 149)
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