Mediterranean Campanelle With Roasted Red Peppers and Almonds

Mediterranean Campanelle With Roasted Red Peppers and Almonds
Mediterranean Campanelle With Roasted Red Peppers and Almonds

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 12

    ounces campanelle, penne, or some other short pasta

  • 4

    red or orange bell peppers, cut into quarters and seeds removed

  • 3/4

    cup pitted kalamata olives

  • 1/2

    cup coarsely chopped roasted almonds

  • 1/4

    cup olive oil

  • 1

    tablespoon fresh thyme leaves

  • kosher salt and black pepper

Directions

1.Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot. 2.Meanwhile, heat broiler. Place the peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes. When the peppers are cool enough to handle, scrape away the blackened skins with a knife and discard. Cut the flesh into 1-inch pieces. 3.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 if the pasta seems dry).

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