Farmers’ markets in early fall are a feast for the senses—tables piled high with late-summer tomatoes, baskets of zucchini, shiny eggplants, and of course, bell peppers in every shade of red, yellow, and orange. I always come home with more than I planned, brimming with ideas for how to turn my market bounty into something delicious.
Peppers are one of the first vegetables I reach for when I want to bring bright color and flavor to the table, and pasta is my favorite canvas. In this dish, sweet onions and bell peppers are slowly sautéed in good olive oil until they soften, caramelize around the edges, and almost melt into a silky sauce. Tossed with al dente pasta, the mixture gets layered with fresh torn basil, briny Kalamata olives, and buttery pine nuts for a satisfying balance of flavors.
To finish, I scatter shavings of ricotta salata over the top, though any aged cheese will do nicely. Best of all, this pasta is as versatile as it is simple: serve it hot as a comforting main, enjoy it warm as a casual supper, or let it cool to room temperature for a colorful pasta salad. It’s the kind of quick, easy recipe I turn to when the weather is warm and I’d rather spend more time at the table than in the kitchen.
Buon Appetito!
Deborah Mele
Ingredients
- 1 Cup Pine Nuts
- 3 Pounds Colorful Bell Peppers
- 1 Medium Onion, Peeled & Chopped
- 3/4 Cup Olive Oil
- 4 Garlic Cloves, Peeled & Minced
- 1 Tablespoon Fresh Thyme Leaves
- Salt & Pepper To Taste
- Red Chili Flakes (Optional)
- 3 Teaspoons Sugar
- 1/4 Cup Red Wine Vinegar
- 1 Pound Rigatoni Pasta
- 1 Cup Torn Fresh Basil Leaves
- 1/2 Cup Pitted, Chopped Kalamata Olives
- 3/4 Cup Shredded Ricotta Salata
Instructions
- Preheat oven to 350 degrees F.
- Spread the pine nuts over a baking sheet and toast in the preheated oven for about 5 to 7 minutes or until light brown.
- Cool nuts and set aside.
- Cut the peppers in half, removing stem, membranes and seeds.
- Cut the peppers into 1-inch strips lengthwise, then cut the strips in half.
- In a large fry or sauce pan, heat the olive oil over medium high heat.
- Add the peppers and onions, and cook, stirring often until the peppers begin to brown, about 10 to 12 minutes.
- Add the garlic, thyme, salt, pepper, chili flakes, sugar, and vinegar, and reduce the heat to medium-low heat.
- Continue to cook until the peppers become very soft, about another 20 minutes.
- While the peppers are cooking, bring a large lightly salted pot of water to a boil.
- Cook the pasta until it is “al dente”, then drain.
- Return the pasta to the pot, then add the pepper mixture, along with the torn basil, olives, and pine nuts.
- Serve in individual bowl topped with the cheese.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 696Total Fat: 50gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 11mgSodium: 241mgCarbohydrates: 53gFiber: 6gSugar: 10gProtein: 14g