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Best Marinated Pepper Pasta Recipe

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

2


crimson onions, reduce into 1/4-inch-thick wedges

1
tbsp.

olive oil, plus extra for serving

1/2
c.

grated Pecorino Romano, plus extra for servings

1
c.

recent basil leaves, torn

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  1. 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.
  2. 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.
  3. 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

Did you make this recipe? Remark beneath!

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