Mediterranean Campanelle With Roasted Red Peppers and Almonds
Serves 4|
Hands-On Time:
20m
|
Total Time:
20m
Ingredients
- 12 ounces campanelle, penne, or some other short pasta
- 4 red or orange bell peppers, cut into quarters and seeds removed
- 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
- Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.
- Meanwhile, heat broiler. Place the peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes. When the peppers are cool enough to handle, scrape away the blackened skins with a knife and discard. Cut the flesh into 1-inch pieces.
- 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 if the pasta seems dry).
Nutritional Information
- Per Serving
- Calories 558
- Fat 24g
- Sat Fat 3g
- Cholesterol 0mg
- Sodium 469mg
- Protein 16g
- Carbohydrate 75g
- Sugar 9g
- Fiber 8g
- Iron 5mg
- Calcium 78mg
What does this mean? See Nutrition 101.
Quick Tip
If you have a gas stove, you can also char the peppers over a high flame on one of the burners. Place the whole pepper directly
on the burner and use tongs to turn it as it blackens.
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