6 tablespoons olive oil
1 medium red bell pepper
1 zucchini sliced
1⁄2 cup fresh breadcrumb
1⁄4 teaspoon dried red pepper flakes
1⁄2 lb spaghettini or 1⁄2 lb angel hair pasta
Place a large pot of water on to boil for the pasta.
Remove core and seeds from pepper and slice thinly--julienne style.
Heat a large frying pan and add 2 tablespoons of the oil.
Add the pepper and saute over high heat for two minutes.
The peppers should remain a little crisp.
Remove from the pan and set aside uncovered.
Heat the frying pan again
Gently toast the mixture, stirring often, until very lightly browned.
Boil the pasta until al dente and drain well.
Return to the pot and toss with the red bell pepper and the bread crumbs.
Salt and pepper to taste if desired.