Spicy Spaghetti with Peppers and Olives

• 1 jar (13 oz/370 g) roasted red peppers
• 12 oz (375 g) spaghettini
• 1/2 cup (125 mL) dry-cured small black olives
• 2 tbsp (25 mL) capers, rinsed and drained
• 3 tbsp (45 mL) olive oil
• 1 small red onion, chopped
• 3 large cloves garlic, minced
• 1 1/2 tsp (7 mL) dried oregano leaves
• 1/4 tsp (1 mL) hot pepper flakes or more to taste
• 1/2 cup (125 mL) chopped fresh parsley
• 3/4 cup (175 mL) freshly grated Romano cheese
• Salt and freshly ground black pepper
• 8-cup (2 L) casserole dish with lid

1. Drain roasted peppers.
2. Rinse and pat dry.
3. Cut into 2-inch (5 cm) strips.
4. In a large pot of boiling salted water, cook pasta until tender but still firm, about 5 to 7 minutes.
5. Reserve 1/3 cup (75 mL) of cooking liquid.
6. Drain pasta well and return to pot.
7. Meanwhile in casserole dish, combine red peppers, olives, capers, oil, onion, garlic, oregano and hot pepper flakes.
8. Microwave, covered, on High for 3 to 5 minutes or until onion is tender.
9. Add to drained hot pasta along with reserved cooking liquid, parsley and Romano cheese.
10. Toss well.
11. Season with salt and pepper to taste.
12. Serve immediately.

red peppers, spaghettini, black olives, capers, olive oil, red onion, garlic, oregano, hot pepper, parsley, romano cheese, salt

Taken from www.cookstr.com/recipes/spicy-spaghetti-with-peppers-and-olives (may not work)