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Argentinian Pasta Salad

Argentinean Olive Pasta salad
and
Fresh Fig and Baby Spinach Salad

Ingredients:

1 x 6 ounces thin pasta, (capellini)
1/2 cup green olive, quartered
1/3 cup red bell pepper, diced
1/3 cup green bell pepper, diced
2 x cloves garlic, minced
1 dsh cayenne
paprika
1/4 tsp salt
1 1/2 tbl flour
1/4 cup extra virgin olive oil
1/3 cup parmesan cheese, freshly grated

Directions:

* Cook the pasta to desired doneness. Drain, rinse in cold water, and set aside.

* saute olives, peppers, and garlic in a little water over medium heat until peppers are soft.

* in a small bowl, mix cayenne, paprika (use 2 to 3 dashes), and salt with the flour. Add oil to vegetables. Sprinkle flour mixture over the olive and peppers and stir. continue cooking over low heat for a few seconds.

* add the pasta and toss until all noodles are coated and olives are spread throughout.

Toss the Parmesan cheese into pasta at the last minute and serve immediately.

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