- 1lb Taglierini or any short cut pasta

- 3 Tbsp of extra virgin olive oil

- 4 cloves of garlic

- 2 yellow peppers (roasted peppers)

- 1 pint of grape tomatoes (split in half), 6oz of fresh arugula salt, pepper, and oregano to taste.

Boil water in a pot, add the pasta, and let it cook. In a large skillet, heat oil and brown the garlic, add the peppers, and let cook for a minute. Then, add the tomatoes, arugula, salt, pepper, and oregano to taste as soon the pasta is ready. Drain it, reserving a little pasta water. Add the pasta to the rest of the ingredients, and cook them for a couple of minutes adding the saved pasta water. If necessary adjust salt and pepper. Finish with a sprinkling of Parmigianino Reggiano cheese. Lastly, add taglierini with roasted yellow peppers and arugula. Enjoy!

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