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Spicy Peperonata Pasta
with Tinkerbell Peppers, Cherry Tomatoes & Pine Nuts
35 MIN
2 Servings
From the Test Kitchen
Peperonata is a rustic Southern Italian side dish of sweet bell peppers stewed with tomatoes, garlic and a little olive oil. Suffused with deep, tangy-sweet flavor, it’s also perfect as a sauce when paired with thick strands of perciatelli in tonight’s dish. Our peperonata features a duo of petite seasonal vegetables: miniature bell peppers and cherry tomatoes in an array of gorgeous colors. A garnish of pan-toasted pine nuts makes for a finishing touch of savory crunch.
Get Cooking-
NutritionPER SERVING
-
Calories770 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut out and discard the stems, ribs and seeds of the peppers; thinly slice lengthwise. Peel and mince the garlic. Quarter the tomatoes; place in a bowl and season with salt and pepper. Finely chop the parsley leaves and stems.
2
Toast the pine nuts:
Heat a large, dry, high-sided pan (or pot) on medium-high until hot. Add the pine nuts and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.
3
Start the sauce:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the garlic, capers and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant.
4
Finish the sauce:
Add the tomato paste to the pan of peppers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red and fragrant. Add ¾ cup of water. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 5 to 7 minutes, or until slightly thickened and saucy. Add the seasoned tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Season with salt and pepper to taste.
5
Cook the pasta:
While the sauce cooks, add the pasta to the pot of boiling water and cook 7 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
6
Finish the pasta & plate your dish:
Add the cooked pasta, butter and half the reserved pasta cooking water to the pan of sauce. Cook, stirring vigorously to coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese, toasted pine nuts and parsley. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut out and discard the stems, ribs and seeds of the peppers; thinly slice lengthwise. Peel and mince the garlic. Quarter the tomatoes; place in a bowl and season with salt and pepper. Finely chop the parsley leaves and stems.
2
Toast the pine nuts:
Heat a large, dry, high-sided pan (or pot) on medium-high until hot. Add the pine nuts and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.
3
Start the sauce:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the garlic, capers and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant.
4
Finish the sauce:
Add the tomato paste to the pan of peppers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red and fragrant. Add ¾ cup of water. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 5 to 7 minutes, or until slightly thickened and saucy. Add the seasoned tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Season with salt and pepper to taste.
5
Cook the pasta:
While the sauce cooks, add the pasta to the pot of boiling water and cook 7 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
6
Finish the pasta & plate your dish:
Add the cooked pasta, butter and half the reserved pasta cooking water to the pan of sauce. Cook, stirring vigorously to coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese, toasted pine nuts and parsley. Enjoy!
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