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Rigatoni Peperonata

Rigatoni peperonata
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By August, 2010

Nutritional Information

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

Quick Tip

Yellow, red, and green bell peppers
Peperonata, made with sautéed peppers and olive oil (and sometimes onions, garlic, and tomatoes as well), is a classic Mediterranean condiment. Cook a double batch and try it on crostini, layered in sandwiches, or as topping for steak, chicken, or fish. 

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