Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This dish is an exposition of sweet peppers. Here they're charred and pureed for a sauce, roasted and stirred into the pasta, and quick-cured for a pretty topper. Mild Aleppo pepper and spicy ground red pepper actually make this a five-pepper pasta.

Robin Bashinsky
Recipe by Cooking Light July 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
30 mins
total:
1 hr 30 mins
Yield:
Serves 6 (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Place balsamic vinegar, 1/4 cup water, and onion in an 11 x 7-inch glass or ceramic baking dish; cover tightly with foil. Bake at 400° for 45 minutes. Uncover and bake 10 minutes or until liquid evaporates. Cool.

  • Combine 1/4 teaspoon salt, sugar, and Fresno chiles in a bowl. Let stand 20 minutes.

  • Cook pasta according to package directions, omitting salt and fat. Drain. Rinse with cold water; drain.

  • Preheat broiler to high.

  • Place large bell peppers on a baking sheet. Coat with cooking spray. Broil 15 minutes or until charred, turning occasionally. Place peppers in a bowl; cover tightly with plastic wrap. Cool. Peel and seed large bell peppers over a bowl, reserving juices. Place peeled peppers and their juices in a blender with 1/2 teaspoon salt, oil, sherry vinegar, ground red pepper, and garlic; blend until smooth.

  • Add baby bell peppers to baking sheet. Coat with cooking spray. Broil 10 minutes or until lightly charred, stirring once after 5 minutes. Place baby bell peppers in a bowl; tightly cover with plastic wrap. Cool. Remove stems and seeds; coarsely chop peppers. Place onion mixture, remaining 3/4 teaspoon salt, pureed pepper mixture, pasta, baby bell peppers, and half of mozzarella in a large bowl; toss to combine. Top with Fresno chile mixture, remaining mozzarella, oregano, and Aleppo pepper.

Nutrition Facts

415 calories; fat 13.6g; saturated fat 4.3g; mono fat 6.9g; poly fat 1g; protein 12g; carbohydrates 57g; fiber 5g; cholesterol 20mg; iron 3mg; sodium 538mg; calcium 194mg.
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