Whole-Wheat Linguine with Saffron and Roasted Red Peppers

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 2 teaspoons capers drained
• 1  garlic clove minced
• 0.3 teaspoon kosher salt 
• 8 ounces pasta whole-wheat uncooked
• 2 tablespoons olive oil extra-virgin
• 20 large curls parmesan cheese removed with a vegetable peeler (2 ounces)
• 1 medium onion red cut into thin rings
• 1 teaspoon red wine vinegar 
• 1 cup strips roasted bell peppers red jarred ()
• 0.3 teaspoon saffron threads crumbled
• 0.5 teaspoon or dried fresh

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to package directions. Reserve 1/2 cup cooking liquid; drain.
2. Heat the olive oil in a large nonstick skillet over medium heat.
3. Add onion and saffron; cook until onions are softened (about 5 minutes), stirring frequently.
4. Add garlic; cook until fragrant (about 30 seconds), stirring constantly. Stir in bell peppers, capers, vinegar, thyme, salt, and pepper; cook until heated through (about 3 minutes), stirring occasionally.
5. Add the pasta and the reserved pasta liquid to sauce in the skillet; cook until heated through (about 2 minutes), stirring constantly.
6. Transfer mixture to serving bowls; top with Parmesan curls.
7. Serve immediately.