Sweet Mini Pepper Pasta

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inpatskitchen

Sweet Mini Pepper Pasta
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.

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