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Recipes and Cooking
Rigatoni with Grilled Sweet Peppers (Rigatoni con Peperoni alla Griglia)
Ease of preparation:
Prep Time: 35 minutes
Cook time: 15 minutes
Servings: 4-6
Regions: Sicilia
Wine pairing: Red
Ingredients
| 6 or 8 | large or medium bell peppers of different colors | | 1/2 cup | extra virgin olive oil | | 2 cloves | garlic, minced | | 1/2 cup | kalamata olives, pitted and chopped | | 1/4 cup | capers, drained and coarsely chopped | | 1/4 cup | parsley, chopped | | 1/8 teaspoon | crushed red pepper flakes (optional) | | 1-1/4 teaspoon | salt | | 1 box (16 ounces) | BARILLA Rigatoni |
BROIL or grill peppers about 25 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in paper bag for 15 minutes. Remove the skins, cores and seeds; cut into 2-inch pieces. HEAT oil in large skillet over medium heat. Add garlic and sauté 1 minute. Add peppers, stirring for 1 minute. Remove from heat. ADD olives, capers, parsley, red pepper flakes and salt. COOK pasta for 2 minutes less than recommended time on package. Drain, reserving 1 cup of pasta water. Return pasta to pot. ADD pepper mixture to hot Rigatoni. Continue cooking over high heat for 3 to 4 minutes or until pasta is al dente, gradually adding reserved pasta water to desired consistency. Transfer to serving platter or bowl. Makes 4 to 6 servings
Sprinkle with freshly grated Parmigiano cheese.
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