A great way to get this meal done faster is by putting the pasta in water to boil before you start the sauce, this way by the time you have finished the sauce, the noodles will be done too. If you like your food really spicy, add a whole hot red pepper, instead of only â…”.
 
Stored in the fridge in a sealed container, it will keep for up to 1 day.

 
Ingredients
 
·        1 head garlic
·        1 sweet red bell pepper
·        ⅔ of a hot red pepper
·        ¼ cup olive oil
·        Salt, to taste
·        7 oz long pasta noodles
·        Freshly ground pepper, to taste
 
1.     Fill a large pot with water and bring to a boil over medium heat. Meanwhile, peel the skin off of the garlic and separate cloves. Using a small sharp knife, cut the garlic cloves into thin slices. Set aside.
2.     Halve both the red bell pepper and the hot pepper. Remove seeds and membranes and cut into dice. Place a skillet over medium high heat and pour in olive oil. Once oil has heated, place in diced peppers and stir. Cook until the peppers have softened, which shouldn’t take more than 5 minutes.
3.     Add in garlic and turn heat down to medium-low. Stir the garlic and peppers together until garlic caramelizes, which shouldn’t take longer than 12 minutes.
4.     Sprinkle in a couple large pinches of salt to the boiling water; add in noodles. Cook noodles until al dente, then pour into a colander to drain. Mix into skillet with garlic and peppers and season with freshly ground pepper. Allow mixture to sit for a few minutes, covered. 
5.     Divide onto serving plates and serve.
 
Serves 2