Rigatoni Peperonata

Serves 4



1/4 cup pine nuts

12 ounces rigatoni (3/4 box)

1/4 cup olive oil

2 bell peppers (preferably red and yellow), cut into 1/2-inch pieces

2 tablespoons chopped capers

2 tablespoons red wine vinegar

1/4 teaspoon crushed red pepper

kosher salt and black pepper

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh basil
Grated Parmesan cheese, to taste



Heat oven to 400º F. Spread the pine nuts on a rimmed baking sheet and toast, tossing occasionally, until golden brown, 3 to 4 minutes. Cook the pasta according to the package directions.


Meanwhile, heat olive 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 capers, vinegar, crushed red pepper, and ¼ teaspoon each salt and pepper, and cook, stirring, until heated though, 1 to 2 minutes.


Add the pasta and pine nuts to the skillet and cook, tossing, for 1 minute. Add parsley, basil and Parmesan cheese. Serve.


Printed from ComfortofCooking.blogspot.com