Meatless Monday: Mediterranean campanelle with roasted red pepper and almonds

by Caitlin Saniga

If you can't find campanelle at your grocery store, you can substitute penne or another long, tubular pasta.

• 12 ounces campanelle
• 4 red or orange bell peppers, cut into quarters and seeds removed
• 3/4 cup pitted kalamata olives
• 1/2 cup coarsely chopped roasted almonds
• 1/4 cup olive oil
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, heat the broiler. Place the peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes. When the peppers are cool enough to handle, scrape away the blackened skins with a knife and discard. Cut the flesh into 1-inch pieces.

Add the peppers, olives, almonds, oil, thyme, 2 tablespoons of the reserved cooking water, salt and pepper to the pasta, and toss to combine (add more cooking water if the pasta seems dry).

Makes 4 servings.

Recipe: Real Simple

Photo: Caitlin Saniga