Cooking with Rena Lee

Prep Time: 20 min
Cook Time: 20 min

Yield:4

INGREDIENTS:

12 oz	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 tbsp	fresh thyme leaves
	Kosher salt and black pepper

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).