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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:



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.