Pasta With Roasted Red Peppers and Almonds

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 558 calories
    • 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


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


  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).