Orecchiette with sweet peppers and goat cheese

By KDHarmon

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

Details

Adapted from today.msnbc.msn.com

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 pasta and toss for about 2 minutes and then pour into a warm serving bowl.