Pasta With Roasted Red Peppers and Almonds

Con Poulos
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

3/4
pound
campanelle or penne
4
red or orange bell peppers, seeded and cut into quarters
3/4
cup
pitted kalamata olives
1/2
cup
coarsely chopped roasted almonds
1/4
cup
olive oil
1
tablespoon
fresh thyme leaves
kosher salt and black pepper

Directions

  1. Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, heat broiler. Place the peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes.
  3. Scrape the charred skin from the peppers with a paring knife and wipe clean with paper towels.. Cut the flesh into 1-inch pieces.
  4. Add the peppers, olives, almonds, oil, thyme, 2 tablespoons of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine (add more cooking water as needed to loosen the sauce).
Charlyne Mattox
April 2011

Nutritional Information

  • Per Serving
  • Calories 558
  • Fat 24 g
  • Sat Fat 3 g
  • Cholesterol 0 mg
  • Sodium 469 mg
  • Protein 16 g
  • Carbohydrate 75 g
  • Sugar 9 g
  • Fiber 8 g
  • Iron 5 mg
  • Calcium 78 mg
What does this mean? See Nutrition 101.