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Crisp Pasta Pancake With Spicy Pepper Relish

low-fat, pancakes, pasta, side dish, vegetarian

1 large red bell pepper
1 large yellow bell pepper
8 fresh serrano chilies - (red or gre; en)
1 cup sugar
2/3 cup distilled white vinegar
8 oz fresh capellini
1 tablespoon sesame oil
2 tablespoon salad oil

Stem and seed peppers and chilies; slice into thin strips. In a large bowl, mix together peppers, chilies, sugar and vinegar. Transfer mixture to a nonstick frying pan. Cook and stir over medium heat until most of liquid has evaporated, about 30 minutes. Meanwhile, cook pasta according to package directions. Drain pasta completely, then transfer to a bowl and toss with sesame oil to coat. Heat a 12-inch pizza pan in a 500 F. oven until hot, about 5 minutes. Without turning off oven, remove pizza pan. Coat pan evenly with the salad oil, then spread pasta in pan. Return pan to oven and bake pasta on lowest rack until golden brown (about 20 minutes). Slide out pancake onto a serving platter. Top with pepper mixture and cut into wedges.

Yield: 8 servings

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