Mediterranean Campanelle with Roasted Red Peppers and Almonds |
Prep Time: 20 min
Cook Time: 20 min
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Comments: magazine page 'May 2011,
realsimple.com' in corner |
Yield:4
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INGREDIENTS: |
| 12 oz |
campanelle, penne, or some other short pasta |
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| 4 |
red or orange bell peppers, cut into quarters and seeds removed |
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| 3/4 cup |
pitted kalamata olives |
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| 1/2 cup |
coarsely chopped roasted almonds |
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| 1/4 cup |
olive oil |
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| 1 tbsp |
fresh thyme leaves |
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Kosher salt and black pepper |
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| DIRECTIONS: |
- Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water; drain and return it to the pot.
- Meanwhile, heat the broiler. Place the peppers on a baking sheet skin-side up and broil until blackened, 8-10 minutes. When the peppers are cool enough to handle, scrape away the blackened skins with a knife and discard. Cut the flesh into 1in pieces.
- Add the peppers, olives, almonds, oil, thyme, 2 tbsp of the reserved cooking water, 1/2 tsp salt, and 1/4 tsp black pepper to the pasta and toss to combine (add more cooking water if the pasta seems dry).
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www.CookingWithRenaLee.com |
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