February 13, 2017 / by admin / No Comments

Pasta with Roasted Red Peppers and Almonds

February 13, 2017


¾ pound campanile or penne pasta

4 red or orange bell peppers, seeded and cut into quarters

¾ cup pitted Kalamata olives

½ cup coarsely chopped roasted almonds

¼ cup olive oil

1 tablespoon fresh thyme leaves

Kosher salt and black pepper


1Cook the pasta according to the package directions, drain the pasta, and return it to the pot. Reserve ¼ cup of the cooking water.

2Heat the broiler. Place the peppers on a baking sheet skin-side up and broil until blackened, about 8 to 10 minutes. Scrape the charred skin from the peppers with a paring knife and wipe clean with paper towels. Cut the flesh into 1-inch pieces.

3Add the peppers, olives, almonds, oil, thyme, 2 tablespoons of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Add more cooking water as needed, to loosen the sauce.