Marinated Pepper Pasta

Name: Marinated Pepper Pasta
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 red onions, cut into 1/4-inch-thick wedges; 1 tbsp. olive oil, plus more for serving; Kosher salt and pepper; 12 oz. rigatoni; 1/2 c. grated Pecorino Romano, plus more for servings; 1/2 batch marinated peppers (about 1 1/2 cups); 1 c. fresh basil leaves, torn

Put homemade marinated peppers to delicious use.

By Kate MerkerPublished: May 10, 2022

3.7

3 Ratings

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Mike Garten

Yields:

4 serving(s)

Total Time:

20 mins

Cal/Serv:

482

Tangy marinated peppers (make 'em from scratch or use store-bought) and sweet roasted onions bring big flavor to this vegetarian pasta. Just add a sprinkle of cheese and fresh basil and dinner is done!

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Ingredients

2 red onions, cut into 1/4-inch-thick wedges
1 Tbsp. olive oil, plus more for serving
Kosher salt and pepper
12 oz. rigatoni
1/2 cup grated Pecorino Romano, plus more for servings
1/2 batch marinated peppers (about 1 1/2 cups)
1 cup fresh basil leaves, torn

Directions

1. Step 1Heat oven to 425°F. On rimmed baking sheet, toss onions with olive oil and 1/4 teaspoon each salt and pepper. Roast until golden brown and tender, 15 to 20 minutes.
2. Step 2Cook rigatoni per package directions. Reserve 1/2 cup pasta cooking water, then drain. Toss pasta with 1/4 cup pasta water and Pecorino Romano, adding more water if pasta seems dry. Then toss with onions and marinated peppers and season with salt and pepper. Fold in basil.
3. Step 3Drizzle with additional oil and serve topped with grated pecorino if desired.

FIERY FLAVOR: Roast a whole jalapeño or Fresno chile along with your peppers for a hint of heat.

NUTRITIONAL INFORMATION (per serving): About 482 calories, 14 g fat (4 g saturated), 18 g protein, 625 mg sodium, 75 g carb, 4.5 g fiber

Did you make this recipe? Comment below!

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