Pasta with Roasted Peppers and Chiles
- Yield 4 servings
Roasted red bell peppers and jalapenos add punch to standard pasta and cheese.
- 6 small red bell peppers
- 3 tablespoons olive oil, divided
- 2 garlic cloves, finely chopped
- 1 fresh red jalapeno chile pepper, seeded and finely chopped
- 1 fresh green jalapeno chile pepper, seeded and finely chopped
- 1 pinch dried oregano
- 2 sprigs fresh thyme (leaves only)
- Sea salt
- Freshly ground black pepper
- 12 ounces dried penne pasta
- 1/4 cup finely grated Pecorino cheese
- Hot chile oil for serving
- Preheat oven to 400F
- Generously coat bell peppers with 2 tablespoon olive oil. Place them in a shallow roasting pan and roast 15 minutes or until soft and charred. Remove from oven, seal in a plastic or paper bag and set aside to cool.
- Place remaining 1 tablespoon oil in a frying pan. Add garlic and chiles and cook a few minutes over low heat, without browning. Stir in oregano and thyme.
- Remove peppers from bag and using your hands, rub away the skins. Cut and discard seeds and white membranes. Cut flesh into strips and add to frying pan. Season with salt and pepper.
- Cook pasta according to package instructions. Drain, saving a small amount of cooking water. Return pasta to pan and toss with reserved cooking water. Scrape in pepper mixture. Add cheese and toss well. Drizzle with chile oil and serve.
Recipe reprinted with permission from DK Publishing, a division of Penguin Group (USA) Inc. from Illustrated Quick Cook by Heather Whinney (DK Publishing, 2009). All rights reserved.