Pasta - Orecchiette with Sweet Peppers and Goat Cheese

By Pascento96

Mario Batali - The Today Show

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 red bell pepper, cored, seeded, and cut into thin strips
• 1 yellow bell pepper, cored, seeded, and cut into thin strips
• 2 tablespoons sherry vinegar
• Kosher salt and freshly ground black pepper, to taste
• 1 pound orecchiette
• 4 ounces goat cheese, preferably coach farm

Preparation

Step 1

To make the peperonata: In a 12- to 14-inch sauté pan, heat the 2 tablespoons of olive oil over high heat until almost smoking. Add the red and yellow peppers and sauté over high heat for 4 minutes until browned at the edges and softened. Add the sherry vinegar, salt, and pepper, reduce the heat to medium, and continue to cook for 5 to 7 minutes, or until the peppers are tender. Adjust the seasonings and set aside to cool.

Place pepper mixture into a food processor and finely chop. With the motor running, drizzle in oil until you've reached a smooth consistency. Transfer mixture into a large bowl.

Cook the pasta until tender yet al dente, about 6 to 8 minutes.

Drain the pasta well and add to the sweet pepper puree. Add goat cheese to the and toss for about two minutes and then pour in to a warm serving bowl.