• 250 grams (1∕2 pound) thin pasta (capellini)
  • 115 grams (1∕2 cup) green olives, quartered
  • 75 grams (1∕3 cup) red bell pepper, diced
  • 75 grams (1∕3 cup) green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 dash cayenne paprika
  • 1∕4 teaspoon salt
  • 11∕2 tablespoons flour
  • 4 tablespoons extra-virgin olive oil
  • 75 grams (1∕3 cup) Parmesan cheese, freshly grated
  1. Cook the pasta to desired doneness. Drain, rinse in cold water, and set aside.
  2. Saute olives, peppers, and garlic in a little water over medium heat until peppers are soft.
  3. In a small bowl, mix cayenne, paprika (use 2 to 3 dashes), and salt with the flour. Add oil to vegetables. Sprinkle flour mixture over the olive and peppers and stir. Continue cooking over low heat for a few seconds.
  4. Add the pasta and toss until all noodles are coated and olives are spread throughout. Toss the Parmesan cheese into pasta at the last minute and serve immediately.


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