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 :)
Ingredients
- 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
Directions
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).
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