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Pasta With Black Olives

Pasta With Black Olives recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 66.3
Dietary: Vegan, Vegetarian
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
  • 3/4 pound Rigatoni
  • 2 tablespoon Olive oil
Directions
  1. 1
    Bring a large pot of salted water to a boil for the pasta.
  2. 2
    Cook the rigatoni in the boiling water until al dente, according to package directions.
  3. 3
    While the pasta cooks, place red peppers in a saucepan with enough water to almost cover them.
  4. 4
    Bring the peppers to a boil, then reduce heat and simmer until tender.
  5. 5
    Remove the peppers from the water, reserving the cooking liquid, and discard stems and seeds.
  6. 6
    Chop the cooked peppers and place them in a blender or food processor.
  7. 7
    Add peeled garlic cloves and 1 1/4 cups of the reserved pepper cooking water to the blender.
  8. 8
    Blend the mixture until smooth and pureed.
  9. 9
    Transfer the pepper puree to a clean saucepan and season with salt and freshly ground black pepper.
  10. 10
    Reheat the sauce gently over low heat.
  11. 11
    Drain the cooked rigatoni immediately and return it to the warm pot or pan.
  12. 12
    Toss the pasta with olive oil.
  13. 13
    Season the pasta to taste with additional salt and black pepper if needed.
  14. 14
    Serve the pasta on warmed plates.
  15. 15
    Pour the warm sweet pepper sauce over the pasta.
  16. 16
    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.

Keywords: black olives, sweet pepper sauce, rigatoni, vegetarian pasta, vegan dinner, italian cuisine, quick meals, garlic sauce, red peppers, al dente, blended sauce, weeknight dinner, healthy pasta, olive oil, simple recipe
Read it online: https://www.chefs-mate.com/recipe/pasta-with-black-olives-2/