by Caitlin Saniga
- 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