Sweet Mini Pepper Pasta
inpatskitchen
- Serves
- 2 as a main..4 as a side
Recently I picked up a two pound bag of sweet mini peppers (red, yellow and orange) and used a half pound to skewer sirloin kebabs. The peppers were sweet and succulent. The remaining peppers were used to make this vegetarian pasta which we loved!
Ingredients
- 1 1/2 pounds of sweet mini peppers, stemmed and sliced in half vertically
- 4 teaspoon olive oil
- 1 teaspoon salt
- 5 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano leaves
- One 2.25 ounce can sliced California olives or about 1/2 cup sliced kalamata olives
- 1 tablespoon capers in brine
- 5 ounce dry pasta (penne or rigatoni)
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Directions
- Step 1
Pre heat your oven to 350F. Combine the peppers, olive oil, salt, garlic, crushed red pepper flakes and oregano and place in a medium size roasting pan. Roast the mixture for 30 minutes.
- Step 2
While the vegetables are roasting, cook the pasta per package directions. Drain but reserve about one cup of the pasta water.
- Step 3
Once the peppers have finished roasting, transfer them to a large skillet and stir in the olives and capers. Add the cooked pasta and a little of the reserved pasta water while on the heat. Add more pasta water if needed. Serve nice and warm.