Directions

1. Remove the core and seeds of red peppers, then slice them into strips, about an inch thick.
2. Heat Clebby’s Avocado Oil in a Dutch oven or skillet with a lid over medium heat. Add peppers, sliced garlic, red pepper flakes, salt, and sugar. Saute, using tongs to toss the peppers, for about 30 minutes until the peppers start to turn brown in some spots.
3. Stir in red wine vinegar. Reduce heat to medium-low and partially cover with the lid. Continue cooking until the peppers are very soft, about 60 minutes, occasionally stirring as needed.
4. Once the peppers have caramelized and become jammy remove from the heat. Season to taste and remove the thyme stems.
5. Cook pasta according to package directions for al dente. When done, drain the pasta and add to the jammy peppers. Toss to coat.
6. Let pasta sit in the fridge for the flavors to meld into the pasta, for about two hours.
7. When ready to serve, stir in crumbled feta, chopped basil or mint, and toasted slivered almonds.