Rigatoni Peperonata

By Hklbrries

Tip: Peperonata, made with sauteed peppers and olive oil (and sometimes onions, garlic, and tomatos as well), is a classic Mediterranean condiment. Cook a double batch and try it on crostini, layered in sandwiches, or as a topping for steak, chicken or fish.

Ingredients

• 1/4 cup pine nuts
• 12 ounces rigatoni (3/4 box)
• 1/4 cup olive oil
• 3 bell peppers (preferably red and yellow), cut into 1/2-inch pieces
• 1/2 cup pitted kalamati olives, halved
• 1/4 cup chopped fresh flat-leaft 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 F. Spread the pine nuts on a rimmed baking sheet and toast, tossing occasionally, until golden brown, 4 to 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 to 6 minutes. Add the olives, parsley, capers, vinegar, crushed red pepper, and 1/4 tsp each salt and pepper and cook, stirring, until heated through, 1 to 2 minutes.

Add the pasta and pine nuts to the skillet and cook, tossing, for 1 minute.