Rigatoni Peperonata

rigatoni-peperonata-0
Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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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

Ingredients

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