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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. thin spaghetti
- 2 onions (small/medium, sliced thin or about 1/4 inch, you should end up with 2 cups)
- 2 lb. sweet peppers
- 1/2 orange peppers
- 1 1/2 lb. fresh tomatoes (cored and diced, you should end up with about 18-20 oz after prepping)
- 1/4 cup olive oil (quality)
- 5 garlic cloves (thinly sliced)
- 1/4 tsp. crushed red pepper flakes
- garlic
- salt
- jalapeno
- 5 inches rosemary (sprig of, + little sprigs for plating)
- 2 tsp. pomegranate vinegar
- salt
- freshly ground pepper
- freshly grated Parmesan (for serving)
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