This vibrant pasta dish transforms simple ingredients into a rich, satisfying meal. The star is a homemade sweet pepper sauce, blended until silky and infused with roasted garlic, which coats the rigatoni beautifully. Briny, chopped black olives add a necessary salty crunch and depth, balancing the sweetness of the peppers. It is a perfect weeknight dinner that feels elegant yet requires minimal effort. The combination of textures’soft pasta, smooth sauce, and firm olivesâÂÂmakes every bite interesting. Serve it as a light main course or a substantial side dish for a vegetarian gathering. It is quick to prepare, uses pantry staples, and delivers bold Italian-inspired flavors that the whole family will enjoy.
Pasta With Black Olives
Description
This vibrant pasta dish transforms simple ingredients into a rich, satisfying meal. The star is a homemade sweet pepper sauce, blended until silky and infused with roasted garlic, which coats the rigatoni beautifully. Briny, chopped black olives add a necessary salty crunch and depth, balancing the sweetness of the peppers. It is a perfect weeknight dinner that feels elegant yet requires minimal effort. The combination of textures&# 226;ÂÂsoft pasta, smooth sauce, and firm olivesâÂÂmakes every bite interesting. Serve it as a light main course or a substantial side dish for a vegetarian gathering. It is quick to prepare, uses pantry staples, and delivers bold Italian-inspired flavors that the whole family will enjoy.Ingredients
Directions
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Bring a large pot of salted water to a boil for the pasta.
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Cook the rigatoni in the boiling water until al dente, according to package directions.
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While the pasta cooks, place red peppers in a saucepan with enough water to almost cover them.
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Bring the peppers to a boil, then reduce heat and simmer until tender.
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Remove the peppers from the water, reserving the cooking liquid, and discard stems and seeds.
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Chop the cooked peppers and place them in a blender or food processor.
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Add peeled garlic cloves and 1 1/4 cups of the reserved pepper cooking water to the blender.
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Blend the mixture until smooth and pureed.
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Transfer the pepper puree to a clean saucepan and season with salt and freshly ground black pepper.
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Reheat the sauce gently over low heat.
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Drain the cooked rigatoni immediately and return it to the warm pot or pan.
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Toss the pasta with olive oil.
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Season the pasta to taste with additional salt and black pepper if needed.
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Serve the pasta on warmed plates.
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Pour the warm sweet pepper sauce over the pasta.
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Sprinkle generously with roughly chopped, pitted black olives.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 66.3kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore creaminess.
Substitutions: Kalamata olives work well as a substitute for black olives. Yellow or orange bell peppers can replace red peppers for a milder flavor.
Tip: For a richer sauce, blend the peppers with a tablespoon of nutritional yeast or a splash of extra virgin olive oil after blending.
Safety: Ensure peppers are fully tender before blending to avoid chunks. Be careful when handling hot liquid in the blender; remove the center cap and cover with a towel to allow steam to escape.
