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Best Marinated Pepper Pasta Recipe

13
0


marinated pepper pasta

Mike Garten

Tangy marinated peppers (make ’em from scratch or use store-bought) and sweet roasted onions bring big flavor to this vegetarian pasta. Just add a sprinkle of cheese and fresh basil and dinner is done!

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Cal/Serv:
482

Yields:

4


servings

Total Time:

0

hours

20

mins

2


red onions, cut into 1/4-inch-thick wedges

1/2
c.

grated Pecorino Romano, plus more for servings

1
c.

fresh basil leaves, torn

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  1. Heat oven to 425°F. On rimmed baking sheet, toss onions with olive oil and 1/4 teaspoon each salt and pepper. Roast until golden brown and tender, 15 to 20 minutes.
  2. Cook rigatoni per package directions. Reserve 1/2 cup pasta cooking water, then drain. Toss pasta with 1/4 cup pasta water and Pecorino Romano, adding more water if pasta seems dry. Then toss with onions and marinated peppers and season with salt and pepper. Fold in basil.
  3. Drizzle with additional oil and serve topped with grated pecorino if desired.

FIERY FLAVOR: Roast a whole jalapeño or Fresno chile along with your peppers for a hint of heat.

NUTRITIONAL INFORMATION (per serving): About 482 calories, 14 g fat (4 g saturated), 18 g protein, 625 mg sodium, 75 g carb, 4.5 g fiber

Did you make this recipe? Comment below!

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