Rigatoni Peperonata

By tjm01

Ingredients

• 1/4 cup pine nuts
• 12 oz rigatoni (3/4 box)
• 1/4 cup olive oil
• 3 bell peppers (preferably red & yellow), cut into 1/2" pieces
• 1/2 cup pitted kalamata olives, halved
• 1/4 cup chopped fresh flat-leaf parsley
• 2 Tbsp. chopped capers
• 2 Tbsp. red wine vinegar
• 1/4 tsp. crushed red pepper
• Kosher salt & black pepper

Details

Servings 4

Preparation

Step 1

Heat oven to 400 degrees. Spread the pine nuts on a rimmed baking sheet and toast, tossing occasionally until golden brown, 4-6 minutes. Cook the pasta according to the package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell peppers and cook, stirring occasionally, until tender, 5-6 minutes. Add the olives, parsley, capers, vinegar, crushed red pepper and 1/4 tsp. each salt & pepper and cook, stirring until heated through, 1-2 minutes.
Add the pasta and pine nuts to the skillet and cook, tossing for 1 minute.