Spicy Peperonata Pasta with Tinkerbell Peppers, Cherry Tomatoes & Pine Nuts

• Vegetarian

• Produce

  • 3 Cloves Garlic
  • 4 oz Multicolored cherry tomatoes
  • 1 Bunch Parsley

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 1 tbsp Capers

• Pasta & Grains

  • 1/2 lb Perciatelli pasta

• Baking & Spices

  • 4 oz Multicolored tinkerbell peppers
  • 1/4 tsp Red pepper flakes

• Nuts & Seeds

  • 1/4 cup Pine nuts

• Dairy

  • 2 tbsp Butter
  • 1/3 cup Parmesan cheese, grated

Found on blueapron.com

Description

Ingredients

• ½ Pound Perciatelli Pasta
• 4 Ounces Multicolored Cherry Tomatoes
• 4 Ounces Multicolored Tinkerbell Peppers
• 3 Cloves Garlic
• 1 Bunch Parsley
• 2 Tablespoons Butter
• 2 Tablespoons Tomato Paste
• 1 Tablespoon Capers
• ⅓ Cup Grated Parmesan Cheese
• ¼ Cup Pine Nuts
• ¼ Teaspoon Crushed Red Pepper Flakes

Directions

• 1 Prepare the ingredients: Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut out and discard the stems, ribs and seeds of the peppers; thinly slice lengthwise. Peel and mince the garlic. Quarter the tomatoes; place in a bowl and season with salt and pepper. Finely chop the parsley leaves and stems.
• 2 Toast the pine nuts: Heat a large, dry, high-sided pan (or pot) on medium-high until hot. Add the pine nuts and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.
• 3 Start the sauce: In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the garlic, capers and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant.
• 4 Finish the sauce: Add the tomato paste to the pan of peppers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red and fragrant. Add ¾ cup of water. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 5 to 7 minutes, or until slightly thickened and saucy. Add the seasoned tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Season with salt and pepper to taste.
• 5 Cook the pasta: While the sauce cooks, add the pasta to the pot of boiling water and cook 7 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
• 6 Finish the pasta & plate your dish: Add the cooked pasta, butter and half the reserved pasta cooking water to the pan of sauce. Cook, stirring vigorously to coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese, toasted pine nuts and parsley. Enjoy!
• 1 Prepare the ingredients: Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut out and discard the stems, ribs and seeds of the peppers; thinly slice lengthwise. Peel and mince the garlic. Quarter the tomatoes; place in a bowl and season with salt and pepper. Finely chop the parsley leaves and stems.
• 2 Toast the pine nuts: Heat a large, dry, high-sided pan (or pot) on medium-high until hot. Add the pine nuts and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.
• 3 Start the sauce: In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the garlic, capers and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant.
• 4 Finish the sauce: Add the tomato paste to the pan of peppers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red and fragrant. Add ¾ cup of water. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 5 to 7 minutes, or until slightly thickened and saucy. Add the seasoned tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Season with salt and pepper to taste.
• 5 Cook the pasta: While the sauce cooks, add the pasta to the pot of boiling water and cook 7 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
• 6 Finish the pasta & plate your dish: Add the cooked pasta, butter and half the reserved pasta cooking water to the pan of sauce. Cook, stirring vigorously to coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese, toasted pine nuts and parsley. Enjoy!

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