Rigatoni Peperonata

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Photo by Con Poulos
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 563 calories
    • 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

Heat oven to 400º F. Cook the pasta according to the package directions.

Spread the pine nuts on a rimmed baking sheet and toast, tossing occasionally, until golden brown, 4 to 6 minutes.

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.

Ingredients

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