Mike Garten
Tangy marinated peppers (make ’em from scratch or use store-bought) and candy roasted onions carry huge taste to this vegetarian pasta. Simply add a sprinkle of cheese and recent basil and dinner is completed!
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Cal/Serv:
482
Yields:
4
servings
Whole Time:
0
hours
20
minutes
crimson onions, reduce into 1/4-inch-thick wedges
tbsp.
olive oil, plus extra for serving
c.
grated Pecorino Romano, plus extra for servings
c.
recent basil leaves, torn
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- Warmth oven to 425°F. On rimmed baking sheet, toss onions with olive oil and 1/4 teaspoon every salt and pepper. Roast till golden brown and tender, 15 to twenty minutes.
- Prepare dinner rigatoni per package deal instructions. Reserve 1/2 cup pasta cooking water, then drain. Toss pasta with 1/4 cup pasta water and Pecorino Romano, including extra water if pasta appears dry. Then toss with onions and marinated peppers and season with salt and pepper. Fold in basil.
- Drizzle with further oil and serve topped with grated pecorino if desired.
FIERY FLAVOR: Roast an entire jalapeño or Fresno chile alongside along with your peppers for a touch of warmth.
NUTRITIONAL INFORMATION (per serving): About 482 energy, 14 g fats (4 g saturated), 18 g protein, 625 mg sodium, 75 g carb, 4.5 g fiber
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Commercial – Proceed Studying Beneath
