Rating: 3.5 stars
121 Ratings
  • 5 star values: 26
  • 4 star values: 32
  • 3 star values: 33
  • 2 star values: 24
  • 1 star values: 6

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Credit: Con Poulos

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.

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  • Meanwhile, heat broiler. Place the peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes.

  • Scrape the charred skin from the peppers with a paring knife and wipe clean with paper towels.. Cut the flesh into 1-inch pieces.

  • Add the peppers, olives, almonds, oil, thyme, 2 tablespoons of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine (add more cooking water as needed to loosen the sauce).

Nutrition Facts

558 calories; fat 24g; saturated fat 3g; sodium 469mg; protein 16g; carbohydrates 75g; sugars 9g; fiber 8g; iron 5mg; calcium 78mg.
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