Angel Hair Pasta With Cherry Peppers

• olive oil↗3 tablespoons
• garlic cloves, crushed↗2
• scallions, minced↗6
• roma tomatoes, chopped↗3
• commercially pickled cherry peppers, seeded, rinsed and cut into quarters (red ones look the best)↗6
• marinara sauce↗16 ounces
• capped and drained capers2 teaspoons
• fresh oregano↗1 teaspoon
• basil↗1 teaspoon
• italian broad-leaf parsley↗1 teaspoon
• angel hair pasta↗1 lb
• romano cheese or parmesan cheese↗

Step-by-step instructions

1. 1

   In large pot (or wok), heat olive oil and add garlic; cook garlic over medium heat until it becomes fragrant (do not brown), then remove garlic and discard.

2. 2

   Add cherry peppers and scallions and cook (over medium heat) until the pepper skins begin to bubble. Add everything else (thru parsley) except for the pasta and cheese; bring to boil.

3. 3

   Reduce heat and simmer for 15-20 minutes. Meanwhile, boil pasta (salted water until al dente.) Drain pasta and add to sauce mixture, tossing until thoroughly mixed. Generously sprinkle with grated Romano or Parmesan cheese.