Rigatoni Peperonata

Rigatoni Peperonata
Con Poulos
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

12
ounces
rigatoni (3/4 box)
1/4
cup
pine nuts
1/4
cup
olive oil
3
bell peppers (preferably red and yellow), cut into 1/2-inch pieces
1/2
cup
pitted kalamata olives, halved
1/4
cup
chopped fresh flat-leaf parsley
2
tablespoons
chopped capers
2
tablespoons
red wine vinegar
1/4
teaspoon
crushed red pepper
kosher salt and black pepper

Directions

  1. Heat oven to 400º F. Cook the pasta according to the package directions.
  2. Spread the pine nuts on a rimmed baking sheet and toast, tossing occasionally, until golden brown, 4 to 6 minutes.
  3. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell peppers and cook, stirring occasionally, until tender, 5 to 6 minutes.
  4. Add the olives, parsley, capers, vinegar, red pepper, and ¼ teaspoon each salt and pepper. Cook, stirring, until heated though, 1 to 2 minutes.
  5. Add the pasta and pine nuts to the skillet and cook, tossing, for 1 minute.
Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories 563
  • Fat 25 g
  • Sat Fat 3 g
  • Cholesterol 0 mg
  • Sodium 523 mg
  • Protein 13 g
  • Carbohydrate 74 g
  • Sugar 7 g
  • Fiber 4 g
  • Iron 3 mg
  • Calcium 23 mg
What does this mean? See Nutrition 101.