Pasta With Roasted Red Peppers and Almonds

Mediterranean Campanelle With Roasted Red Peppers and Almonds
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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).
By May, 2011

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

OXO locking tongs
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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