Date:    Fri, 08 Apr 94 13:54:38 CDT
 From: (Cynthia J. Gibas)
 10 (or more) cloves of garlic, pressed
 3 T. capers plus a bit of caper liquid (more if you love capers)
 1 T basil
 1 t rosemary, crushed
 1 c. water
 lemon juice to taste
 3 large red peppers, sliced thinly
 saute garlic, herbs and capers by your favorite saute method.  Add water and
 red peppers, and simmer the red peppers until they are slightly softened.  A
 bit of crunch is a good thing.  There should be a fair amount of liquid left 
 when you are done simmering.
 Cook some wide spinach noodles (I used 24oz for five of us) until they are
 just a hair underdone and then drain.  Toss them with the peppers and liquid
 over a low heat until pasta is coated and liquid is absorbed.