Capellini with Caramelized Peppers, Olives and Lemon

Capellini with caramelized peppers, olives and lemon. After eleven years, this is what our anniversary dinner looks like. Considering the month we just had with everyone of us getting some sort viral illness, on multiple occasions, I am just happy to step up from yet another suburban takeout, and to be at home with my healthy kids and hubby. And that is what the dish allows me to do.

Capellini with Caramelized Peppers, Olives and Lemon 

Makes about 3 to 4 servings 

1/2 cup bread crumbs

1 tsp dried organo

1 tsp dried thyme

1tsp dried basil

3 tbsp olive oil 

2 large bell peppers, sliced

1/2 onion, sliced 

4 oz capellini 

1/4 cup pitted kalamata olives, sliced in halves

1/4 cup of crumbled feta

2 lemons (1 juiced and 1 sliced in rounds) 

1. Toast the breadcrumbs, oregano, thyme and basil in one tablespoon of olive oil, until the breadcrumbs are golden brown, not longer than five minutes. Remove to a paper towel-lined plate, and set aside until ready to use. 

2. Heat remaining two tablespoons of olive oil in a wide skillet, and add the sliced peppers and onion. Cook on a low to medium heat, until they have browned on the edges and softened, making sure to stir frequently to prevent burning. This may take up to ten minutes. 

3. While the peppers and onion are caramelizing, bring a large pot of water to boil. Add the capellini and cook for about 5 to 6 minutes, until al dente. Drain but reserve about 1/4 cup of cooking liquid.  

4. Once the peppers and onion mixture has caramelized, add the cooked pasta, the reserved cooking liquid, and stir to combine. Right before serving, mix in the olives, feta and lemon juice, then sprinkle the reserved, toasted breadcrumb mixture. Finish with the lemon juice and garnish with lemon slices.