Tuesday, April 29, 2014

Pasta With Roasted Red Peppers and Almonds

Love this fast, delicious and economical pasta meal!  The recipe and photo are courtesy of Real Simple (link after the recipe) . . . one of my favorite websites to find new recipes . . . check it out sometime!

With the cost of groceries rising with every week that passes, The Captain and I were talking about finding recipes that are delicious and stretch the food dollars.

This is one of those recipes!

One thing for sure . . . fresh tomatoes, mushrooms and possibly basil, would be a must when we make this.  Of course other substitutions can be made . . . use what you like, leave out what you don't!  This is the perfect meal for someone with a herb and vegetable garden . . . use what is in your garden.

Seems like this dish would work as a leftover the next day as a cold salad for lunch!  Make extra if this sounds like a good idea for you.

Almonds is an ingredient I have not used in this type of dish in the past, neither are pine nuts, which I am sure would serve as a substitute.  I'm thinking it can be left out all together to stretch those dollars even further.  But then again, I'd love to try something different :)


  • 3/4 pound campanelle or penne 
  • 4 red or orange bell peppers, seeded and cut into quarters 
  • 3/4 cup pitted kalamata olives 
  • 1/2 cup coarsely chopped roasted almonds 
  • 1/4 cup olive oil 
  • 1 tablespoon fresh thyme leaves 
  • kosher salt and black pepper 


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

Meanwhile, heat broiler. Place the peppers on a baking sheet skin-side up and broil until blackened, 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. 

Add 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).

Photo and Recipe Courtesy of Real Simple
By  , May, 2011

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