Linguine with Sweet Pepper Sauce

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Linguine with Sweet Pepper SauceRecipe
Photo: Iain Bagwell; Styling: Paige Hicks
The glorious finish to this dish is Burrata--a very soft buffalo milk cheese with a supercreamy center. The name in Italian means "buttered," hinting at the sweet, rich flavor. If you can't find it, substitute ricotta cheese.
Serves 4


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8 ounces uncooked linguine
1 pound red bell peppers, halved and seeded
1 pound yellow bell peppers, halved and seeded
3 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup small basil leaves
1 (4-ounce) ball Burrata cheese


Hands-on: 29 Minutes
Total: 33 Minutes

1. Preheat broiler to high.

2. Cook pasta according to package directions until al dente, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.

3. While pasta cooks, place bell peppers, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap peppers in foil. Let stand 10 minutes; peel. Set aside half of 1 of each color bell pepper. Puree remaining peppers in a food processor.

4. Heat a large skillet over medium-low heat. Add oil to pan; swirl. Add garlic; cook 2 minutes or until fragrant and soft, stirring occasionally. Add reserved 1/4 cup cooking liquid, pureed bell pepper, salt, and black pepper; stir with a whisk. Simmer 5 minutes or until thickened. Add pasta; cook 1 minute, tossing to combine.

5. Thinly slice reserved bell pepper. Place about 1 cup pasta mixture in each of 4 bowls; top each serving with sliced bell peppers, 1 tablespoon basil, and 1 ounce cheese. Serve immediately.

Created date

April 2014

Nutritional Information

Calories 412
Fat 14.2 g
Satfat 5.3 g
Monofat 6.9 g
Polyfat 0.9 g
Protein 14 g
Carbohydrate 55 g
Fiber 6 g
Cholesterol 20 mg
Iron 3 mg
Sodium 442 mg
Calcium 187 mg