6 Ounce, cooked and drained (Long Tubular Macaroni)
Dark sesame oil
Red bell pepper
1 Cup (16 tbs), cut into strips
3 Clove (15 gm), minced
1⁄2 Cup (8 tbs)
Dried red pepper flakes
1. In large pot of rapidly boiling water, cook beans with salt 5-7 minutes, until just tender. Remove beans with tongs; place in large serving bowl with perciatelli; cover with foil.
2. In medium nonstick skillet, heat oil; saute bell pepper and garlic 5 minutes, stirring occasionally. Add remaining ingredients; simmer 3-5 minutes. Pour over beans and perciatelli; toss to coat.