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Rigatoni Peperonata

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.